Gardens and Dining Services work together to put campus-grown veggies on more plates

Last Spring, Sustainability Office and Dining Services staffers got together to do some field planning.  This involved some dreaming about vegetable varieties, review of last year’s progress, and invoice analysis.  It was pretty fun, though it did involve some math.  Now that we’ve reached the end-of-July portion of our plan, there is some serious substance to recognize.  Currently, we’re harvesting Summer crops (i.e. lettuce, tomato, cucumber, fresh onions, herbs, and more) twice a week to supply Dining Services with the raw materials to feed our summer programs.  A sweet surprise from one of our summer programs, Maine Arts Camp: These creative kiddos were loving the salad bar!  Once tomatoes, peppers, and cukes start to take off in August, we’ll be adding another harvest day to ensure delivery at peak ripeness.  Cooler-weather crops are growing for use once UC students return this Fall.

Check out some slides of garden manager Tim Libby delivering super-fresh salad bar ingredients.

This slideshow requires JavaScript.

One Response

  1. […] Gardens and Dining Services work together to put campus-grown veggies on more plates (sustainabilitymonitor.wordpress.com) […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 506 other followers

%d bloggers like this: