DENTON (UNT), Texas — On a sunny afternoon at the University of North Texas, students and faculty gathered to distribute free tomato and pepper seedlings to the Mean Green community. This initiative, while seemingly small, is part of a groundbreaking project known as the Milpa Agricultural Placemaking Project (MAPP), which aims to revolutionize the way food is grown and shared on campus.
MAPP is a four-year initiative introduced by the University of North Texas’ Department of History, funded by the USDA’s National Institute for Food and Agriculture. It seeks to integrate traditional agricultural practices into campus life through methods like open-concept crop planting and active engagement with the community.
The project draws its name and inspiration from an ancient agrarian practice, ‘milpa,’ originating in regions that are now part of Mexico and Central America. According to Michael Wise, associate professor and director of graduate studies in history, ‘milpa’ embodies the principle that agriculture need not require expansive lands, but can thrive in smaller, often overlooked spaces, tailored to the needs of the community.
‘Our ultimate goal is establishing an edible landscape on the UNT campus,’ said Wise, who co-leads MAPP with fellow associate history professor Sandra Mendiola García. ‘We also have research and curricular programs that are stepping stones toward that goal.’
To further its mission, MAPP is collaborating with the Texas A&M Urban Agricultural Research Lab to refine practices suitable for urban farm settings. This partnership will also contribute to curriculum development for UNT’s Food Studies Program, which aims to blend social and agricultural sciences with farm management principles.
In addition to on-campus efforts, MAPP is reaching out to the wider Denton community. Plans include educational partnerships with local gardens, participation in farmers’ markets, and the creation of a public seed library. These initiatives are designed to foster dialogue and interaction with communities beyond the university.
‘We’re hoping that public engagement will get us in conversation with the communities beyond our campus,’ Wise said. ‘We want to use our food studies expertise at UNT to connect with anyone who’s interested in food and agriculture.’
An innovative feature of MAPP is its online oral history database, which archives interviews with community members involved in local agriculture and food practices. This resource not only serves researchers but also helps identify and address community food-related needs.
Michael Wise and his team, including Amber Ada, a master’s student, and Sofia Stevens-Garcia, a junior double-majoring in history and Spanish, are dedicated to making UNT a hub of agricultural innovation and community interaction around food and green spaces.
According to Ada, who has actively participated in community interviews and planting activities, the project is piquing students’ curiosity and encouraging them to think differently about their environment. Similarly, Stevens-Garcia emphasized the importance of understanding the intricate link between food sources and their origins.
‘I think it’s important that people understand the relationship between food and where it comes from,’ Stevens-Garcia said. ‘Doing this work on campus lets the UNT community really engage with food and nature.’
Through the Milpa Agricultural Placemaking Project, UNT is not only cultivating a greener campus but also nurturing a stronger, more connected community.