Last week, I helped plant an herb garden at Guilford College behind Founders Dining Hall. As with any garden, though, it's a work in progress. Mac McBee, sustainability manager for Guilford Dining Services, will oversee the upkeep of the garden and said that “any excuse to get outside is a great one.”
What is significant about this garden is that over the course of the school year, and years to come, the proportion of homegrown herbs used in Founders Dining Hall will grow along with the perennial plants. (Imagine twice the amount of rosemary and oregano next year). In addition, McBee will implement techniques to preserve and store herbs, such as drying and freezing, to extend the garden's utility in the off season.
Aside from just annual and perennial herbs, this garden hosts an assortment of edible flowers to be used in events catered by Meriwether Godsey, Guilford Dining Services' provider. Six blueberry bushes and one fig tree provided by Thunderhorse Sustainable Agriculture border the space to provide even more options for the kitchen.
The garden is a great move toward decreasing Guilford's dependence on the industrial food system; it doesn't get much fresher or more local than out the back door. It says a lot of Guilford that they are taking the initiative to provide healthy food for both the student body and our environment. Guilford's herb garden is one of the many steps Guilford is making this year in their effort to become a more sustainable campus. Dining Services recently installed a food composting “Earth Tub” next to the herb garden. With a 500-pound capacity and air ventilation for zero odor output, this “Earth Tub” will be composting 100 percent of the Dining Service's pre- and post-consumer food waste, with the exception of meat and dairy. Guilford is also well into the construction of their first on-campus community garden, and is now considering how to increase sustainability efforts with food production in other open spaces.
Keep an eye out for more updates.
Daniel Leiker is co-founder of Urban Harvest in Greensboro. Learn more about this organization by visiting the Web site.
Cookprint: A term used by food writer Kate Heyhoe to describe the entire chain of resources used to prepare meals, along with its resulting waste.
Seeks to transform greater Greensboro area into into a more bicycle-friendly community.
Bicycle recycling project that promotes bicycling as a means of alternative transportation, a healthy lifestyle choice and a way to build community.
This network of locally owned and independent businesses in the North Carolina Triad formed in the summer of 2009 and aims to share ideas and network to promote locally owned brick and mortar retail businesses, to educate the consumers on the importance of shopping locally, and to encourage investment in our community be keeping our dollars at home.
"How you define an eco-friendly frame product, depending on your perspective, comes in a hundred shades of gray." - Robyn Feinsod, manager of marketing and merchandising for Graphik Dimensions Ltd in High Point.