Going Green @ Haverford

Yum!!

Finally there is some action in the garden. We’ve been picking pounds of green beans and the tomatoes are just starting to ripen. Potatoes have been ready for awhile now and we’ve been enjoying lots of potato salad and french fries. We’re still harvesting beets and the green peppers are almost ready.

We’ve been working the soil continually adding compost collected from the dining center, it’s really making a difference.

Many thanks to my summer volunteers who have been watering and weeding.

Have a great summer!

This spring, Haverford College Dining Services along with the Committee on Environmental Responsibility(CER) started composting pre-consumer food waste. Since its inception in March of this year we’ve composted almost 10,000 lbs of melon rinds, potato peels and lettuce leaves etc. In turn the composted material is being used in the student garden located at the Haverford College Apartments (HCA) and in the community gardens located below Facilities Management. CER is currently working on in-container composting system where both pre and post consumer waste is composted.

The cover story of the spring 2008 Haverford alumni magazine focused on food at the College. The article, written by Cheryl Sternman Rule ‘92, takes a look at the coming of age of Haverford dining services – including the wide variety of options from vegan to allergy conscious, the eco-friendly choices, use of locally grown produce, and more.

The entire article is available online in PDF format, starting on page 38 of the document.