Schilling, Becky
August 2010
FoodService Director;8/15/2010, Vol. 23 Issue 8, p26
Trade Publication
The article discusses the different gardening approaches used by five food service directors in the U.S. who have implemented an on-campus garden. Vermont-based Fletcher Allen Health Care executive chef Richard Jarmusz has assigned a section of the hospital's healing garden for growing basil, tomatoes, thyme and green beans. University of Maryland senior associate director Joe Mullineaux mentions that the food service department uses containers as planters and compost from food waste to produce herbs at its rooftop garden.


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