From Garden to Table

Did you know that De Anza's Dining Services group is growing veggies on campus for use in the cafeteria?

From our community garden to the school's kitchen! The De Anza Dining Services and Kirsch collaboration has taken a huge step toward sustainable and organic farming. Students help with harvesting fresh chives, basil and peppers – and with delivering them to the kitchen.

Kirsch Garden students

Students in ES 2 (Humans, Sustainability and the Environment) harvest basil and chives for pho.

  • We trimmed the flowers to dry and collect the seeds.
  • Now we want to share them with you. 
  • We are closing the loop on campus. If you are interested in these activities, check out ES 2.

Garden to Table graphic

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