National Centre for Horticulture, the Environment and Sustainable Technology

Our new National Centre for Horticulture, the Environment and Sustainable Technology reflects all aspects of horticulture including commercial crop production, landscape construction, parks and gardens management, greenkeeping as well as environmental conservation, land management and environmental design.

We need to grow food more sustainably to meet the increasing food demands caused by a growing UK and global population. We need to do this whilst limiting the impact on the environment and promoting conservation and biodiversity as well as human health and well-being.

The new facility responds to this through state-of-the-art technology to provide education and training to meet the current and future needs of the industry. Our education provision will ensure that students at all levels leave with the necessary skills to be outstanding future employees, delivering the enterprising and entrepreneurial leadership that the industry requires.

This will help to ensure that the UK leads on ornamental and fresh produce production as well as providing excellence in all aspects of horticultural training including landscape construction, amenity management, landscape design, environmental design and sports turf and greenkeeping.

Additionally, the facility will act as a hub for knowledge exchange for industry, the public and professional organisations, developing knowledge and understanding of current and future innovations and advances in the industry.

Facilities include

  • Commercial Production hydroponic glasshouse units with computerised environmental controls and PHILIPS LED lighting
  • Plant Biotechnology and Micro propagation unit
  • Interpretation zone with exhibition space
  • Landscape Construction workshop
  • CAD Design studio and draughting workshop
  • Plant Sales area, Shop and Café
  • External demonstration plots – under development

This is part of a network of facilities at Reaseheath College that reflect all stages of the “field to fork” story. From the dairy herd, sheep, pigs and arable crops in our agriculture department to the food centre incorporating a 2,500 square foot commercial processing facility in our food department.