UW-Madison student project aims to save food, reduce food insecurity, receives support from company grant
It’s late Thursday afternoon, and seven UW–Madison undergraduates are spending about an hour scooping jasmine rice and a lemon-grass tofu-vegetable dish into single-use plastic containers. Protein, starch and vegetables… it could be a meal designed by dietitians, and it was – twice. First, the food was cooked for six UW–Madison dining halls, but never served. …