Dining Services plants, harvests herbs as part of continued sustainability initiative
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Date
2009-10-07
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Virginia Tech. University Relations
Abstract
In spring 2009, Virginia Tech Dining Services, in collaboration with the College of Agriculture and Life Sciences, planted an herb garden that is now supplying a variety of herbs including, chives, basil, oregano, thyme, and others to be used in the recipes created at the Farms and Fields Project shop in Owens Food Court on campus.
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Division of Student Affairs