NEWS BRIEFS: GGC’S “Roots to Shoots” program repurposes food waste
With more than 11,000 students and more than 1,000 faculty and staff, the dining hall at Georgia Gwinnett College (GGC) stays busy serving more than 3,000 meals daily. That can add up to a lot of food waste if all those diners don’t clean their plates. One student decided to find a way to repurpose all that organic material, making GGC’s dining operations more sustainable while at the same time providing a teaching tool to students.
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