Authors: Michelle Seguin MD, Rachael Pressley, and Angie Carter from the Western UP Food Systems Council
Community gardens remain a vital access point for fresh, healthy food in our communities throughout Upper Michigan and across the state. The COVID-19 pandemic has highlighted the importance of a diversified, resilient food system for maintaining food security and health in our communities. Additionally, the COVID-19 pandemic has inspired many to grow their own food in backyard gardens or community gardens similarly to the Victory Garden movement of WWII.
As gardening season is now upon us, it is important to establish practices that will maintain the health and safety of those working in community gardens as well as the food grown and harvested. We’ve included a summary of best practices to consider for community gardening during the COVID-19 pandemic and direct links to additional resources as you plan for this garden season.
Summary of Best Practices1:
· Stay Home if Sick: Do not visit the garden if you are feeling ill or showing signs of illness. Symptoms of COVID-19 include: high fever, cough, sore throat, shortness of breath, headache, chills, shaking with chills, and sudden loss of taste or smell. Seek appropriate medical evaluation if you are exhibiting symptoms of COVID-19.
· Handwashing: Wash your hands frequently. Handwashing stations with soap, disposable paper towels, and trash receptacles should be available in community garden spaces. Watch this video or read this handout to learn how to assemble a simple handwashing station.
· Face coverings: The CDC recommends wearing face coverings while in public places. Individuals should consider wearing a face covering for added protection while in the garden. Here is a video on how to make your own face covering.
· Garden Sanitization: Sanitize high touch areas frequently, including at the start of a shift and at the end with disinfectant sprays and wipes. High touch areas include: water spouts, hoses, garden gates, and other hard surfaces. Remove all dirt or debris prior to sanitizing. See this list for products which meet the EPA’s criteria for use against SARS-CoV-2.
· Tools: Communal tools and sharing of personal tools should be avoided at this time. Staff, volunteers, and members of the community garden are advised to bring their own tools and gloves to use in the garden. All personal tools should be removed at the end of each shift and are not to be stored on site at the community garden.
· Access: Consider limiting access to the community garden to staff, volunteers, and members only. All face-to-face programming (i.e. in-person workshops, classes, tours, etc.) should be discontinued while social distancing orders are in place. Virtual gatherings and e-learning opportunities are encouraged. MSU Extension has a variety of FREE online gardening resources available here.
· Scheduling and Group Size: Consider developing a schedule for each community garden location to help with staggering of volunteers/members/staff in the garden. When scheduling, limit group size to no more than 10 volunteers/members/staff in the garden at one time. Family/household members are encouraged to volunteer together. Based on the size of the garden, you may need to reduce the maximum capacity in order to maintain appropriate social distancing.
· Social Distancing: Social distancing should be maintained at all times while in the garden. Volunteers/members/staff should maintain a distance of at least 6 feet between one another.
· Harvesting and Delivery: While food has not been identified as a direct source of transmission for SARS-CoV-2, it is important to follow best practices for hygiene and food safety during harvesting and delivery of food. Wash hands frequently. Avoid touching face during harvest, transport, and delivery of food. Gloves may be worn during harvest. Necessary precautions are to be taken to limit the number of touch points between volunteers, harvested produce, and transferring the produce to the appropriate distribution outlet (i.e. food bank, food pantry, direct to client/member). See the additional resources below for specific food safety guidelines.
· Post Guidelines: Consider printing and posting general guidelines for COVID-19 onsite at your community garden locations. Post in a highly visible area to serve as a reminder for volunteers, members, and staff working in the garden. Here is a great, ready-to-use example from the Vermont Community Garden Network.
Lastly, these best practices are meant to be a guide. It is important to base decisions for your community garden on any directive(s) put forth by your local government, health department, and the most current version(s) of Governor Whitmer’s Executive Orders.
Additional Community Gardening Resources:
(1) Virginia Cooperate Extension Recommended Guidelines for Community Gardening during COVID-19
(3) COVID-19 FAQ for Community Gardens: Steps for Garden Managers and Gardeners
(4) GARDENING: A Guide for Community Gardens during COVID-19 Pandemic
(5) COVID-19 and Food Safety FAQ: Is Coronavirus A Food Safety Issue?
(6) Food Safety for School and Community Gardens: A Handbook for Beginning and Veteran Garden Organizers