Campus Garden is a plot for sustainability
For now, the campus garden tucked away behind the campus dining hall is
small. Even the goal of its creators—to produce one locally grown salad
at the cafeteria before the end of the semester, according to Zack
Miller (’08)—seems only mildly ambitious. Long term, however, the
garden represents only the latest push by William and Mary students to
move the campus toward greater environmental sustainability.
The
campus garden was inspired by larger farms at colleges such as Yale and
Tufts. Miller and other members of the Student Environmental Action
Coalition (SEAC) conferred with Phil DiBenedetto, director of Dining
Services, and members of the College's gardens and grounds division to
plan and execute the project. The garden was plowed and mulched in the
fall of 2007, and students started seedlings in the biology department
greenhouse in February.
Eventually, SEAC hopes to start a campus and community educational
farm, teaching about sustainable agriculture and the farming process.
For the short-term, members are looking for one "green" meal.
