How to integrate compost onto the plate
Composting food scraps has been a big part of the sustainability mission in non-commercial operations. But forward-thinking chefs are now going one step further, embracing nose-to-tail cooking, turning food trim into dog biscuits and upcycling scraps into soups, pasta sauces and salads.
Hospital gardens help promote community well-being
Organic gardens at Beaver Dam Community Hospital help support the hospital’s health initiatives