Aug. 5— No. More. Plastic. Containers.
Those words are becoming a mantra when it comes to herbs in the kitchen at Salisbury University’s Commons. In May, University Dining Services (UDS) began cutting back on processed herbs, purchased in bulk in large plastic containers, in favor of growing its own.
“It makes a world of difference when it comes to the taste of the food,” said Tony Cerulli, associate director of UDS, who founded SU’s herb garden.
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