Year Two For The Arpin Garden
When the garden was started up last year, it was the culmination of what was just a causal idea at one of the monthly Sustainability Committee meetings. Since many employees outside of the committee expressed interest in participating, the gears started turning and a garden plan was designed that would maximize the harvest and minimize waste. Four different varieties of vegetables and herbs were grown last year: tomatoes, peppers, cucumbers, and basil. This year, zucchini has replaced the basil to help provide the pantries with a larger volume of fresh produce.
We want to extend a huge “Thank You” to Jacavone Garden Center that donated all of the vegetables that we planted this year! Your act of kindness is extremely generous and will help feed those in need.
The Arpin Sustainability Committee is fully committed to bringing new sustainable and green initiatives to Arpin’s campus. The committee is also currently overseeing on-site recycling and composting initiatives.
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