Campus to table dining

As a new project during the summer of 2013, a group of about 12 CU-Boulder student volunteers studying environmental design and environmental studies is cultivating herbs and vegetables in the courtyard garden just outside of the west doors of the C4C dining hall. Working in partnership with Housing & Dining Servicesthe students researched, selected, planted and now maintain produce ranging from basil, mint and nasturtiums to tomatoes, Thai peppers and pumpkins. Once the produce is harvested, it’s delivered in seconds to C4C chefs for use in the day’s fare, adding a flare of flavor to sauces, stir-fries, salads and more. Full story>>

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