February 26th, 2015
Last week in the Snelling Dining Commons, University of Georgia Food Services held a sustainability initiative trial in which the trays normally present for customer use were not provided.
“Food services has partnered with the Office of Sustainability to do this trayless trial at Snelling,” said Bryan Varin, interim executive director of Food Services. “We are looking from a sustainability initiative side and also from a cost saving side. Research shows that there are true benefits on both sides of the equation.”
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Adapting to a different lifestyle
An overview of our morning at the busy market in Accra during our first day in Ghana!
the moment that I realized I was in an interesting predicament
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