West Virginia University is striving toward sustainability, and Davis College students are progressing that initiative with a recent farm-to-table project.
With guidance from Research Associate Professor Domingo Mata Padrino, five WVU Organic Farm interns spent the summer bettering their planting, harvesting and post-harvesting techniques while growing basil for the university’s dining services.
The project was funded by a Transform This! Challenge Grant from the WVU Office of the Provost. The grants are geared toward initiatives that further sustainability, culture and well-being on campus.
According to Eric Filburn, assistant director and executive chef of WVU Dining Services,
the basil was used to create pizza and pesto sauces as well as caprese salads.