The Campus Garden was started in the summer of 2008 with assistance from Dining Services, the Biology and Facilities Management Departments and the Campus Kitchen Project. The one acre garden is planted in vegetables and herbs and is run by volunteers. Compost is produced by the campus composting program with prep food scraps from Dinning Services and leaves from the Grounds Department. The compost helps build the soil and nourish the plants. Most of the produce is used by the Campus Kitchen Project but some herbs and vegetables are used by Washington and Lee Dining Services to complete the recycling process. Pictures from the garden.