University of Wisconsin–Madison
Imagine a meal from your favorite restaurant. Now imagine one-third of it sitting in a truck, heading to a waste facility. This is the reality for most eating establishments. A large quantity of a restaurant’s most ordered food is prepared at the beginning of the day, and the portions that are not sold are wasted. …
In our “Where Are They Now?” series, current student interns interview former interns about their experience at the Office of Sustainability, and in particular how that experience has helped them since graduation. In the following entry, Nina Delgadillo relates her conversation with Morgan Barlin. Whether conducting a waste audit, recovering food from the dining halls, or …