The fresh ingredients from the herb garden will be built into the dining hall menus. Moore’s Food Service Director and Executive Chef recycled an old salad bar cart to use as an incubator for the herb garden. There, they planted cilantro, dill, basil, lavender, parsley, oregano and chives this past March.
As the weather gets warmer, the garden will be relocated to the outdoor courtyard. Moore hopes to expand the space to plant tomatoes, cucumbers and other fresh produce.
Last year, Moore dining services implemented reusable dinnerware in the cafeteria. Moore is also among a growing number of schools offering students food grown by local farmers through the “From Here, From Near” program. Other green projects in place at Moore include a student-run Art and Book Supply Swap, a campus-wide recycling program and required training for all new students and faculty on the use of and disposal of art and design materials.
The Moore’s dining hall is accessible to the public, so you can taste the fruit (well, vegetables) of the gardeners’ labor. Hours are: Monday through Friday, 7:45-9 a.m., 11 a.m.-1:15 p.m., 5-6:45 p.m.; and Saturday and Sunday 11 a.m.-12 p.m., 4:30-5:30 p.m.
Moore College Of Art & Design
20th Street & Benjamin Franklin Parkway