This project emphasizes experiential learning outside the classroom, as a cornerstone of advancing Sustainable Development Goals, focusing on the reuse of brewing industry by-products- specifically spent grain- as organic fertiliser for winter broad bean cultivation (Vicia faba). By integrating hands-on collaboration with local allotment communities, the initiative fostered participatory learning in sustainable agricultural practices, bridging theoretical knowledge with real-world application. While the study explored spent grain’s potential to improve plant growth and reduce reliance on synthetic fertilisers, its main contribution lies in demonstrating how student-driven experimentation can drive progress towards circular economies and competency development. Over 14-week period students engaged on university campus-based allotment site trialling spent grain, in growing winter broad bean, sharing observations on plant development and yield outcomes. Though results indicated modest differences in final yield between treated and control groups, the experiential process highlighted spent grain’s practical viability as a low-cost resource while empowering participants to adopt and advocate for sustainable waste-reduction strategies. This approach emphasises the crucial role of grassroots education and skill-sharing in scaling eco-friendly practices, aligning with SDG goals focussed on inclusive, lifelong learning and responsible resource use. The findings advocate prioritising experiential frameworks to amplify educational impact.
