highlighted a food waste study from the º£½ÇÉçÇø Department of Environmental Protection and aided by the University of º£½ÇÉçÇø, Resource Recycling Systems in Michigan and the Center for EcoTechnology in Massachusetts. Researchers analyzed food waste from residences, farms, grocery stores, schools, hospitals, jails and hotels, among other places. Agricultural based research focused on surplus apples, blueberries, corn and potatoes and used data from the Uº£½ÇÉçÇø George J. Mitchell Center for Sustainability Solutions.
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