Herbs for sustainability flourishing at University House

April 17 / 192

The first day of autumn saw the newly established University House Green Team kick off their first project.

Tucked away in the east garden, surrounded by shrubs and with sculptures and giant pots of cumquats for company, an original University House herb garden was set up many years ago following a bequest from former University House President Valda McRae.

Triggered by release of the University’s new Sustainability Plan 2017-2020, the UH Green Team decided to rejuvenate the garden with the intention to supply the kitchen with not only the everyday herbs, but also specialist herbs and edible Indigenous plants.

Sustainable Campus manager Danielle Rostan-Herbert said it was great to see staff and students around the campuses taking direct action and coming up with new ways to contribute to helping the University achieve its sustainability goals.

“Sutainability is a whole-of-community effort, and there’s really no project too small. We’ll be talking more through the rest of the year and beyond about our newly launched Green Impact Program, and what YOU can do.  Our website has more information and ways you can sign up.

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