CROP kicks off the season in the newly expanded campus garden
In honor of good weather, the start of spring, and Wake Up to Food Week, Campus-Raised Organic Produce (CROP) hosted their spring kick-off event last Friday, March 19th. With over forty students in attendance, this planting party was a huge success. While last year CROP was in charge of only a few rows, their section of the garden has grown to about 1/3 of the total space. The space itself has doubled, thanks to the support of Facilities & Campus Services. Planting Swiss chard, spinach, beans, and lettuces, students and professors alike got their hands into the soil.
In support of its service mission, all of the produce will go to supplement the meals prepared by Campus Kitchen. CROP leaders hope that the garden, as well as student participation, will continue to expand. With regular planting hours scheduled on Wednesdays from 4-6pm and Fridays from 3-5pm, the campus garden is representative of Wake’s commitment to increasing awareness about sustainable food systems both on campus and in the community.
Kathleen Pritchard, Communications and Outreach Intern