"We actually waste 40 percent of the food that we produce in our country. Forty percent of the food that is grown or produced is never eaten by anyone... And there's a huge impact of all that food waste on the environment, it's a waste of natural resources. You think about the water that it took to grow that food, and the fuel it took to transport it. There's a huge need to recover that food. And that is one of the big roles that Roadrunner plays... We're taking food that would have ended up in the landfills, would have ended up as an environmental burden, and getting it to people who can eat it. -Melody Wattenbarger, President and CEO, Roadrunner Food Bank, Albuquerque (during panel discussion following screening of A Place at the Table)The Campus Kitchens Project was born out of a need to address the problem of food waste while providing university (and some high school students) with a service project. The project is currently in place at 33 schools around the country, and organizers would like to expand participation.
Universities Fighting World Hunger this coming Wednesday, July 31, at 3:00 p.m. Eastern Time. Register Here for the session. (Add UFWH on Facebook: Universities Fighting World Hunger and Twitter: @ufwhdotorg for updates on The Campus Kitchens Project and more)
If you are unable to participate in teh UFWH webinar, contact The Campus Kitchens Project directly. You can start by reviewing the Frequently Asked Questions and then filling out the Getting Started Form
And check out this video with more information.