Megan Thomazin waters the Willa Cather Dining Center garden. University housing employees use the first-year space to grow fresh vegetables and herbs that are served in the dining facility.
On average, produce consumed nationwide travels 1,500 miles from farm to plate. An employee-run garden at the University of Nebraska–Lincoln is trimming that average down to a handful of yards, providing fresh-from-the-vine veggies and herbs in the Willa Cather Dining Center.
