Solomon Islands Students Gain Hands-On Organic Farming Skills
The training was delivered through the capacity-building component of the Aquatic Food Innovation Hub for Island Food Systems project, a three-year initiative supported by the Asian Development Bank.
For Form 1 student Fitrol Vavu, one of the most memorable parts of a recent organic farming training was discovering how waste from homes and markets could be turned into compost.
During a practical session at the WorldFish Nusatupe Innovation Hub, Fitrol learned how organic waste could be used to improve soil health and support local food production.
“I find the black soldier fly composting very interesting,” said Fitrol, who attends Gizo Community High School. “It shows me other ways of making soil healthy by using waste from in and around our house and Gizo market.”
The lesson also reinforced why practical food production skills matter to young people and their communities.
“We need to plant more local crops for our own food because we can’t rely on the market every time,” he said.
Fitrol was among 35 students and one teacher who participated in a one-day organic farming and nutrition training organized by WorldFish and the Kastom Gaden Association during the school holidays.
The participants included 19 female and 16 male students, ranging from Form 1 to Form 7, from six secondary schools across Solomon Islands’ Western Province. The training aimed to give students practical organic farming and backyard gardening skills that can contribute to household food security, healthier diets and more sustainable local food production.
Using locally available materials, students explored practical ways to grow food, reduce waste and build more resilient island food systems. Photo: Gregory Bennett/WorldFish.
Learning by Doing
Many of the students are already studying agriculture or science at school. At Nusatupe, they had the opportunity to apply this knowledge and explore new techniques.
The training, facilitated by Wilsman Rau of the Kastom Gaden Association and Dr Jillian Tutuo, Research Fellow at WorldFish, taught the students how to establish and manage nurseries, prepare and mix soil, sow and germinate seeds, transplant seedlings and test seed quality. They also explored mulching, soil sterilization, rapid plant multiplication and different composting methods.
For Courtney Unusu, a Form 5 student, the training built on the knowledge she was already gaining through her agriculture classes.
“For me as an agriculture student, it adds to my knowledge, especially new ways and techniques to do planting,” she said.
Courtney said composting was one of the most valuable new skills she learned and that she planned to share it with other students.
“I will be able to share what I learned, especially the new ways to make compost so that the soil is healthy and food can grow well in the garden,” she said.
Cale Vana, a Form 5 science student attended after hearing about the opportunity from his mother, who had taken part in an earlier training at Nusatupe.
“I’m not an agriculture student, but I learned new things about the proper steps to plant a garden or establish a nursery,” he said.
Cale was particularly interested in learning about the correct ratios of coconut husk and soil for germinating seeds, as well as how soil can be sterilized to protect young plants. He said he planned to share the steps for nursery preparation, germination and transplanting with his family and friends.
Students learned the key stages of nursery preparation, including mixing soil, sowing seeds, supporting germination and selecting seedlings for transplanting. Photo: Gregory Bennett/WorldFish.
Connecting Food Production with Nutrition
The training also encouraged students to think about the relationship between growing food, eating well and preventing diet-related illness. Dr Tutuo led an interactive session on balanced diets and the importance of fresh local produce and traditional foods. Students discussed how locally grown foods can contribute to healthier diets and reduce dependence on highly processed imported products.
“Nutrition and organic farming are closely linked because sustainable food production supports access to diverse, safe and nutritious diets. By combining practical skills such as nursery management, composting, soil fertility and pest management with nutrition education, the training helps young people understand how the food they grow affects the quality of their diets. These hands-on skills can support healthier food choices, more sustainable farming and improved household food security,” she said.
Students raised concerns about diabetes and other non-communicable diseases associated with changing diets and the growing consumption of processed foods in Solomon Islands. The discussion encouraged them to consider how backyard gardens and better food choices could support the health of their families.
Iris Paul, a Form 5 student, said she had learned how to establish a nursery, prepare soil correctly and grow different food crops.
“I will be sharing my experience and the knowledge I gained with my friends and family,” she said. “I will tell them how to make a backyard garden with different types of food crops.”
For island communities, food security depends on a diverse range of locally available foods. Fish and other aquatic foods, vegetables, root crops, fruit and traditional foods all have a role in supporting nutritious diets. Connecting local food production with nutrition can also help communities respond to rising food costs, climate pressures and disruptions to imported food supplies.
Creating Practical Learning Opportunities at Nusatupe
The training was delivered through the capacity-building component of the Aquatic Food Innovation Hub for Island Food Systems project, a three-year initiative supported by the Asian Development Bank.
Led by WorldFish and delivered through the Nusatupe Innovation Hub in Western Province, the project aims to strengthen youth skills, student-led research, scientific capacity and innovation for resilient island food systems in Solomon Islands.
The project is integrated within the WorldFish Island Food Systems program, part of CGIAR’s Food Frontiers and Security Science Program.
At the centre of the initiative is the Nusatupe Innovation Hub, a practical learning, research and innovation platform that brings together students, researchers, government agencies, community organizations and development partners.
The hub provides a space where participants can test ideas, share knowledge and adapt food system practices and technologies to the realities of island communities. The school holiday training provided an early example of how the hub can connect classroom education with practical learning.
The school holiday training helped young people connect food production with nutrition, sustainability and the health of their families and communities. Photo: Gregory Bennett/WorldFish.
Expanding Opportunities for Students
Two further backyard gardening trainings are planned during 2026, while additional secondary school visits to the Nusatupe Innovation Hub are expected after the school mid-term holidays.
Nerolyn, a Form 3 student said these opportunities could be particularly valuable for girls. She had previously taken part in seedling and transplanting activities at school, but said the Nusatupe training expanded her understanding of seed germination and composting.
“I think girls like me will be interested in coming because it will be an opportunity for them to see more practical training that will complement what they learned at Kukudu,” she said.
Increasing access to skills training for women and young people is a central focus of the Aquatic Food Innovation Hub project. Through practical training, internships, student-led research and partnerships with schools and national institutions, the project is working to create stronger pathways for young people to contribute to food production, research and sustainable development.
By the end of the training, the students had seen how household waste could become compost, how a small nursery could support local food production and how the food they grow can contribute to healthier diets. They had also begun to see how they could apply and share this knowledge within their homes, schools and communities.
For Fitrol, the message he took away was straightforward.
“We need to plant more local crops for our own food,” he said.
Cover photo: Students learned the key stages of nursery preparation, including mixing soil, sowing seeds, supporting germination and selecting seedlings for transplanting. Photo: Gregory Bennett/WorldFish.