Virginia Tech herb garden thrives

Oct. 8—An herb garden planted by Dining Services at 29,000-student Virginia Tech University in Blacksburg and the College of Agriculture and Life Sciences is now supplying herbs to a shop in one of the university’s food courts.

The garden supplies herbs such as chives, basil, oregano and thyme that are used in the recipes for the Farms and Fields Project shop, a dining venue that serves locally sourced, organic and sustainably grown food for lunch and dinner.

The garden is located at Kentland Farm, a 400-acre farm in McCoy, which provides assistance for the College of Agriculture and Life Sciences research and teaching. Dining Services staff and student, staff and faculty volunteers tend the garden. Since the garden was planted last spring, more than 75 pounds of herbs have been harvested.

“I’m very impressed with how many students jumped at the opportunity to volunteer,” Rachael Budowle, sustainability coordinator for Dining Services, said in a press release. “Almost all of them have already indicated they’re interested in returning and volunteering again. The students have talked extensively about sustainability and food issues throughout the harvest today; they are really learning something through this experience."

The Farms and Fields Project uses the majority of the herbs but plans are underway to flash freeze or dry herbs for future use. There are also plans to start growing more substantial crops such as organic vegetables.


More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources