Footprint Magazine
Bradford Research and Extension Center
Students sell produce to Campus Dining
Tigers for Community Agriculture, Sustain Mizzou’s gardening group, have sold 324 pounds of lettuce, chard and broccoli to MU Campus Dining Services and the University Club in just one month. The journey from seed to students resulted entirely from student volunteer efforts. Continue reading
Micro-doc: Tracing Dining Hall Food Waste
How do you stump a college student? Ask them where their leftovers go. In this video that photojournalism student Han Cheung made for his micro-documentary class, we take a look inside the campus dining composting system at the Bradford Research Center, right here at Mizzou. To see more of Han’s work, please visit http://www.hancheung.com. Tracing … Continue reading
Update: Bradford compost system fully functional
Numbers from last semester estimate that a total of 6,000 pounds of basic materials (food scraps and horse bedding and manure) were used to produce 4,000 pounds of compost at the University of Missouri’s Bradford Research and Extension Center. Beginning Nov. 18, 2011, Bradford began its first cycle in its new composting system. Using food … Continue reading
Bradford compost facility ribbon-cutting 11/18
Great news! Mizzou is about to start composting in a very big way. As previously reported, Tim Reinbott, the superintendent of Bradford Research and Extension Center will collaborate with University of Missouri students to create and run a closed-loop composting system. The compost facility will be completed this week, with a ribbon-cutting ceremony set for … Continue reading
Dining Services strives to offset environmental impact
Campus Dining Services (CDS) estimates that a total of 250 tons of food waste is produced within the dining halls each year. That figure breaks down to about 4.5 ounces of food waste per student per meal everyday. CDS has sought proactive steps to restrict the amount of food that is leftover and ultimately wasted … Continue reading
