One student decided to find a way to repurpose all that organic material, making GGC’s dining operations more sustainable while at the same time providing a teaching tool to students.
Stephen D. Johnson, 28, a senior studying environmental science with a focus in natural science, developed the program named Roots to Shoots to solve food needs, food waste and food production issues that he saw at GGC. The program takes food waste from the GGC dining hall and uses it for soil compost at GGC’s microfarm, which is used to grow fruits and vegetables for the dining hall and local food banks.
SOURCE: www.GwinnettDailyPost.com
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