Growing food security in the High Andes
I
n Peru’s Colca River Valley, a project with the National University of San Agustín de Arequipa (UNSA) is helping farmers expand organic farming to meet rising consumer demand. The effort focuses on improving soil and crop health, addressing contamination from heavy metals, and developing locally adapted solutions for pest and nutrient management to increase profitability and sustainability.
The work is part of the multiphase Arequipa Nexus Institute for Food, Energy, Water and the Environment, launched in 2018 by UNSA and Purdue University. Now entering its third phase with funding from UNSA, the institute is tackling key challenges to create a sustainable future for the people of Arequipa.
The joint team has been evaluating community greenhouses across the High Andes of Arequipa, Peru. Built with support from partners such as AgroRural, local mayoral offices, schools and civil organizations, these structures will strengthen household nutrition, local markets and climate-resilient production.
“Through focus groups in Madrigal, Yanque and Sibayo, we gained insight into how smallholder farmers view organic agriculture and the challenges they face in making that transition,” said Julia Bello-Bravo, assistant professor of agricultural sciences education and communication at Purdue and co-PI on the project. “Many see organic farming as a continuation of traditional or ancestral practices, distinct from modern, market-driven methods. Farmers take pride in these traditions for the well-being of their families and communities, while women noted that conventional farming often produces food with less flavor and nutrition.”
The team has visited greenhouses across the region, from urban backyards to schoolyards and rural settlements. Along the way, they connected with greenhouse owners about what was growing well, what challenges they faced and how the extra produce was being used. They also surveyed residents without greenhouses to learn what was holding them back from adopting the practice.
Most of the structures were built with help from AgroRural, which provided roofing, doors and windows. Participants built the walls, set up irrigation and planted the first seeds. Some residents built their own greenhouses from scratch, using materials they had on hand.
External perspective of greenhouse in Arequipa 
Doña Sonia walks inside her greenhouse in Arequipa 
Taking soil samples in Sibayo greenhouse “The team found everything from flourishing spaces full of leafy greens to half-abandoned frames,” said Gary Burniske, assistant director for program development in International Programs in Agriculture. “While participants were eager to grow food, many received little technical advice after construction. Without guidance, problems like water shortages, high inner temperatures, pests and lack of labor often got in the way.”
Even with these results, every grower chose organic production because they wanted food free of chemicals. And one thing was clear: everyone wanted more training and better access to water.
Doña Sonia’s greenhouse, managed with help from her son, a trained agronomist, showed what is possible when knowledge and resources come together. Inside, rows of broccoli, lettuce, Swiss chard and carrots stood tall. The family uses drip irrigation, adds plenty of organic fertilizer and keeps the climate steady with careful ventilation.
“The difference was night and day,” Burniske said. “You could see how consistent care, access to water and a little technical know-how completely transformed the greenhouse into a reliable source of healthy food for the family.”
The impact goes beyond fresh produce. Families eat what they grow, sell extra at markets and improve their nutrition along the way. For many, these greenhouses represent a path to healthier meals and stronger communities.
This project strengthens Purdue’s global partnerships and reinforces its role as a leader in sustainable agriculture. Insights gained from the Arequipa collaboration also inform research, teaching and Extension efforts on campus and give Purdue faculty and students hands-on experience addressing real-world challenges in food security and environmental stewardship. By applying these lessons, Purdue continues to advance its land-grant mission of developing solutions that improve lives in Indiana and around the world.
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