Kitchen leftovers from Dobbs Ferry dining hall
Pulped leftovers from Rollins dining hall
Unserved food rom Sabai dining hall
Thursday, March 8, 2012
Leftovers from MU dining halls
MU dining halls produce approximately 270 tons of food waste annually. All of this is transported to the Bradford Research Farm, mixed with manure and composted into fertilizer which will be used to grow vegetables that will be again served in the dining halls.
Kitchen leftovers from Dobbs Ferry dining hall
Pulped leftovers from Rollins dining hall
Unserved food rom Sabai dining hall
Kitchen leftovers from Dobbs Ferry dining hall
Pulped leftovers from Rollins dining hall
Unserved food rom Sabai dining hall
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