Arboretum Herb Garden

The garden on the west end of the Student Services Building is both aesthetic and edible: this garden contains herbs such as basil and mint, as well as tomato plants. Maintained in part by students, the Arboretum Herb Garden represents one component of the ASU Local Foods initiative, a Facilities Management program to harvest and use the edible food that is grown on campus. The University Club, one of ASU’s dining establishments, uses the herbs grown outside of the Student Services Building in many of its dishes; and opportunities are currently being explored to locate other potential buyers for ASU foods.

Notably, the Herb Garden is fertilized by compost produced by the ASU composting program. Between July and August of 2007, ASU Facilities management implemented a pilot program for composting organic waste, such as food waste and biodegradable products. Working with Ken Singh Farms, a local farm that composts organic waste, Facilities Management diverted over 47,000 pounds of ASU’s organic waste from the landfill and received 15,200 pounds of organic compost for use in ASU’s landscaping. ASU is working to develop more composting initiatives on campus.