How can we reduce food loss while providing healthful meals? Honors Student Lauren Mitchell and Associate Professor Jamie Picardy have received an USDA grant to work with the Food Security Hub at Preble Street to answer that question. This project extends the community-based research conducted through Dr. Picardy’s Food and Environment Spring 2023 course.
“Our goal for the end of this year is 3000 gallons of sauce which will consist of 7200 lbs tomatoes, 1200 lbs of zucchini/summer squash, 800 lbs carrots and 800 lbs onions. That’s 10,000 lbs of local produce going into sauce that will be eaten by (hopefully) up to 11,000 students, 12,000 hospital employees and around 2400 incarcerated people around the state!“
