|Submission Date||Feb. 20, 2013|
Garlic, onions, shallots, oregano, mint, basil, cilantro, thyme, rosemary, terragon, parsley, chives, broccoli, swiss chard, collard greens, cantaloupe, tomatoes, peppers.
Some Seattle's Best Coffee.
Dining Services staff volunteer to work in the plots in the UNCG Garden to obtain the items for the Dining Hall.
Information for this credit was provided by Kevin Deans, Executive Director of Dining Services at UNCG.
The information presented here is self-reported. While AASHE
staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.