Last spring employees at Southern Ohio Medical Center started a garden and invited the staff to plant their own vegetables or come pick them on their lunch break. Consisting of two small greenhouses and several large raised beds, the garden turned out kale, broccoli, tomatoes, Brussels sprouts, rhubarb, strawberries, and a bumper crop of lettuce so large that non-employees were invited to take some too. The company also dedicated a page of its internal site to gardening tips and recipes like strawberry-rhubarb ice cream.
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