URI students growing produce for campus catering, dining halls
Students eating in the University of Rhode Island dining halls and those enjoying catered meals at University events are consuming produce grown and harvested by fellow URI students.
Rebecca Brown, URI assistant professor of plant sciences and coordinator of the project, said that students in her classes grew and sold produce to the dining halls valued at about $1,000. Already this year they have surpassed that figure with still a long harvest season remaining.
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