Dining Services plants, harvests herbs as part of continued sustainability initiative
| dc.contributor.author | Gehrt, Katie | en |
| dc.coverage.spatial | Blacksburg, Va. | en |
| dc.date.accessioned | 2015-10-29T21:35:34Z | en |
| dc.date.available | 2015-10-29T21:35:34Z | en |
| dc.date.issued | 2009-10-07 | en |
| dc.description.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. | en |
| dc.format.mimetype | text/html | en |
| dc.identifier.uri | http://hdl.handle.net/10919/62400 | en |
| dc.publisher | Virginia Tech. University Relations | en |
| dc.rights | In Copyright | en |
| dc.rights.holder | Virginia Tech. University Relations | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | Division of Student Affairs | en |
| dc.title | Dining Services plants, harvests herbs as part of continued sustainability initiative | en |
| dc.type | Press release | en |
| dc.type.dcmitype | Text | en |