Lehigh University students working to compost dining hall waste

In the past eight weeks, the students created a compost pile of over 425 pounds of food.

BETHLEHEM, Pa.—All-you-can-eat college dining halls are prime spots for food waste.

Lehigh University's dining halls certainly fit that trend, junior Alec Entress said. Entress was part of a group that conducted a waste audit in the spring at Lehigh's largest dining hall and found students on average throw out one-quarter pound of food per meal.

Entress also is part of a group that wanted to do something about all of Lehigh's food waste. Two recent graduates, Camille Delavaux and Rachel Henke, started a small-scale composting effort last year. Another recent grad, Eric Weiss, conducted research on how Lehigh could conduct a campus-wide composting effort.

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The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
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Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
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We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
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