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Virginia Tech Dining Services is a key partner in the university’s effort to reduce food waste. Dining currently sends about 300 tons of food waste and compostable service ware each year to an off-campus composting facility, material that could eventually be processed at the planned facility at Kentland Farm. Photo by Mary Desmond for Virginia Tech.

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COMPOSTING CLASS DSLCC

by The Virginian Review
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March 20, 2021
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Dabney S. Lancaster Community College Culinary Arts student Kyle Durrette, right, looks on as Master Gardener Phyllis Fevier, left, conducts a class on composting in the greenhouse at Boxerwood Gardens in Lexington. The Rockbridge Area Master Gardener Association is helping the DSLCC Culinary Arts program with its greenhouse located at the Rockbridge Regional Center in Buena Vista. For more information about the DSLCC Culinary Arts Program, contact Program Head Ed McArdle at emcardle@dslcc.edu or (540) 261-3514. (DSLCC Photo)

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The Virginian Review has been serving Covington, Clifton Forge, Alleghany County and Bath County since 1914.

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Virginia Tech Dining Services is a key partner in the university’s effort to reduce food waste. Dining currently sends about 300 tons of food waste and compostable service ware each year to an off-campus composting facility, material that could eventually be processed at the planned facility at Kentland Farm. Photo by Mary Desmond for Virginia Tech.
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Published on February 14, 2020 and Last Updated on March 20, 2021 by The Virginian Review