Shree Thangpal Valley Secondary School, located in Panch Pokhari Thangpal Rural Municipality, Sindhupalchowk, uses vegetables grown in its own garden for lunch.
The vegetables, cultivated in a tunnel by members of the school’s eco and health clubs, are incorporated into the school’s midday meals, according to Principal Raju Tamang. “The vegetables we use in lunch are produced here. This initiative allows students to generate income while also benefiting from fresh, nutritious produce,” said Tamang. “Aligning with state policy to link knowledge with skills and labor, we aim to foster self-reliance among students by creating opportunities for income generation.”
Principal Tamang explained that the school vegetable garden program was launched to achieve several goals: providing organic lunches, enhancing the greenery of the school premises, and utilizing resources that would otherwise go to waste. By consuming vegetables grown on-site, students enjoy healthy and sufficient lunches at a lower cost while gaining practical knowledge about vegetable farming.
School Management Committee Chairman Sundar Sapkota highlighted the program's effectiveness. He shared that the initiative helps eliminate junk food in the school and provides students with skill-based education. “We plan to transform the school into a model institution and eventually a technical school by offering practical and experimental education. This will involve requesting support from the rural municipality as well as state and federal governments,” said Sapkota.
The program receives additional support from KOICA’s ERCN project, which provides training on nursery management, seasonal vegetable production, and fertilizer preparation. KOICA field coordinator Kumar Bhattarai noted that the vegetable garden initiative equips students with valuable knowledge and skills. The organization has observed that students often apply these skills at home, increasing their families’ income.
The school has also used the proceeds from vegetable sales to fund public awareness programs and activities organized by the children’s club. Sapkota himself contributes to the initiative by planting and watering vegetables during vacations and holidays.
The garden serves as a practical learning space for students in grades 6, 7, and 8, who plant crops such as cabbage, cauliflower, coriander, spinach, and chili. These vegetables are purchased by the school and used to prepare midday meals, reinforcing the program’s objectives of sustainability, education, and self-reliance.
