Part of our 2020-2021 Student Reflection Series. Blog post by Nikki Hammond, Microfarm Project Co-Lead with the Campus Environmental Center.
Good Apple, a subscription-based food delivery service, has delivered over 114,000 pounds of fresh produce and pantry staples to more than 3,700 people in need according to The Daily Texan.
During the pandemic, UT Outpost delivered food to 214 students in the first week since reopening.
Students collected their own salad ingredients from the Jester Garden on Thursday at the UT Farm Stand’s Pick Local, Chews Local event.
UT Outpost and support groups are some of the resources available for students facing financial insecurity on campus.
UT Dining received an A+ for their vegan options from People for the Ethical Treatment of Animals for the first time since it started grading schools.
UT Farm Stand's Jester Garden is now home to 20 new Lettuce Grow towers that have already produced 200 pounds of fresh greens for University Housing and Dining meals.
This year, the Sustainable Campus Index, an annual publication by the Association for the Advancement of Sustainability in Higher Education (AASHE), highlighted UT Austin’s Good Food Purchasing Program as an innovative and high-impact initiative.
University Housing and Dining at UT Austin is tackling food waste with data, and students from UT Farm Stand help research ways to reduce the amount of food thrown away.
This blog post from the Campus Environmental Center provides great tips to help reduce food waste during the holidays.
Check us out on Facebook, Instagram, and Twitter for more information about sustainability initiatives on campus!
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