How Food From Harvard Feeds Hungry Community College Students

Lunch had just ended inside the cafeteria of Harvard University’s Annenberg Hall. Trays full of chicken, noodles and snow peas remain, and Motoy Kuno-Lewis was making sure none of it will go to waste. Each week, he and other student volunteers package 1,200 pounds of leftovers into microwaveable frozen meals.

Kuno-Lewis, who studies environmental science, said he got involved because decaying food creates methane gas, one of the leading causes of climate change. But there’s another reason for the repackaging.

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