汤头条

Sophomore Taylor Saucier, left, a wildlife, fisheries and aquaculture major from Mandeville, Louisiana, and 汤头条 Sustainability Coordinator Christine Lashley weigh food and other waste left over from lunches Monday [Oct. 9] at the Fresh Food Company. Organizers aimed to raise awareness with the tally as part of Campus Sustainability Month, celebrated internationally. From 813 patrons who participated in the food weigh-in, volunteers classified the waste into edible food (33 percent); non-edible food, such as banana peels or chicken bones (10 percent); drinks and ice (53 percent); and non-food/trash, such as napkins and straws (5 percent). Also planned for this week is a "Green Week Fair" Oct. 11. For more on campus sustainability, visit听.

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