USM Kitchens Make Environmental Statement

USM's two kitchens are well on their way to becoming more environmentally friendly. Lead by new food service manager Tony P and his staff, several new changes have benefitted our environment this year. For almost a full year the kitchens have been supplying Karen's Garden with "greens" for their compost. Rich in nitrogen, these greens add a fundamental component to the composting operation at USM. Tony has been instrumental in saving kitchen greens each week from both gardens. Hundreds of pounds are added each week to the composting operation. Tony has also eliminated Styrofoam plates, and switched the milk from pint paper cartons to half gallon bottles. This saves on the amount of trash we generate. Thanks Tony and your fine staff for helping to make this a reality. EATS goal is to use the compost in the garden and enrich the soil for growing vegetables. The veggies grown, will be a part of the USM menu in the fall. Thanks to Tony and his staff!