From Garden to Table at Wake Forest

On a sun-soaked July afternoon, members of our dining team gathered at The Campus Garden at Wake Forest University for a volunteer planting session that underscored our commitment to sustainable, community-driven food practices.

Following a previous visit in June, where the team helped weed garden beds, this return trip focused on planting two full rows of herbs and flowers destined for use in our chef-led dining program.

The beds were planted with basil, sage, cilantro, dill, black garlic chives, black mustard, edible flowers, borage, and sunflower. Each was chosen not only for its culinary value but also for its role in supporting biodiversity and local agriculture.

This initiative is part of Harvest Table Culinary Group’s ongoing commitment to farm-to-table dining. We believe everyone deserves access to fresh, responsibly sourced ingredients. By partnering with The Campus Garden, Wake Forest Dining is strengthening its connection to local food systems and reinforcing its sustainability values.

As the plants mature, they will be harvested and incorporated into meals across campus. Our culinary team will use these ingredients to create thoughtful, seasonal dishes that reflect both our commitment to sustainability and our belief in building meaningful campus connections through food.