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UNH course serves up fresh greens, sustainable agriculture

A new University of New Hampshire course affords diners the chance to be part of a rare closed loop of sustainability. Order a salad at the school’s Dairy Bar restaurant, and you’ll be eating greens that were grown on campus by students in the school’s sustainable agriculture and food systems major. Oh, and your salad got its start in compost created from food waste from the Dairy Bar and other UNH dining facilities.

The new course, Food Production Field Experience, covers topics such as soil science, integrated pest management and plant pathology and includes plenty of hands-on experience as students plan, grow, market and deliver food crops.

“We’re getting the freshest product available,” says John Plodzik, director of dining services for UNH, “and we’re teaching a whole generation how to harvest and grow greens year-round right here in New Hampshire.”

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