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UConn Dining Services to Serve Meal Made from Leftovers
The Tasty Waste Lunch will include cucumbers for possible essence water, soups and breads.
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In an effort to reduce food waste, the University of Connecticut (UConn) Dining Services will be serving up a meal made entirely from leftovers on Wednesday, September 21, 2016.
The Tasty Waste Lunch will include cucumbers for possible essence water, soups and breads, and students are allowed to take as much food as they want as long as they plan to eat all of it.
UConn Today has the details:
The age-old tradition of gathering unwanted produce left behind in the fields after a harvest is experiencing a resurgence. The practice is gaining in popularity once again as many are looking at the vast amounts of food wasted in this nation every day.
On Sept. 21, UConn Dining Services will be serving a meal produced entirely from gleaning those and other “leftovers” for the first time. The event, from 11:30 a.m. to 1 p.m. on Fairfield Way, and dubbed the Tasty Waste Lunch, was the idea of the College of Agriculture, Health and Natural Resources.
The event was originally going to be small, but then the educational opportunity was realized.
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