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. …