From Garden to Table

Did you know that °®¶¹´«Ã½'s Dining Services group is growing veggies on campus for use in the cafeteria?

From our community garden to the school's kitchen! The °®¶¹´«Ã½ Dining Services and Kirsch collaboration has taken a huge step toward sustainable and organic farming. Students help with harvesting fresh chives, basil and peppers â€“ and with delivering them to the kitchen.

Kirsch Garden students

Students in ES 2 (Humans, Sustainability and the Environment) harvest basil and chives for pho.

  • We trimmed the flowers to dry and collect the seeds.
  • Now we want to share them with you. 
  • We are closing the loop on campus. If you are interested in these activities, check out ES 2.

Garden to Table graphic

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Contact us at kirschcenter@gmail.com

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