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PNS Daily News - December 11, 2019 


U.S. House to vote on two articles of impeachment; $1.4 trillion in planned oil & gas development said to put the world in "bright red level" of climate crisis; anti-protest legislation moves forward in Ohio; "forest farming" moves forward in Appalachia; and someone's putting cowboy hats on pigeons in Nevada.

2020Talks - December 11, 2019 


18 years ago today, China joined the WTO. Now, China's in a trade war with the U.S. Also, House Democrats and the Trump administration made a deal to move forward with the U.S.-Mexico-Canada Trade Agreement.

Students Work to End Food Waste

Students on high school and college campuses across the country are part of a project to end food waste and feed needy people in their communities. (The Campus Kitchens Project)
Students on high school and college campuses across the country are part of a project to end food waste and feed needy people in their communities. (The Campus Kitchens Project)
February 24, 2016

ST. LOUIS, MO - On college campuses across the country, student volunteers are working to put an end to food waste and at the same time are helping in their communities to feed the needy.

Some high schools also take part in The Campus Kitchens Project.

In Missouri, there are programs at St. Louis University, Washington University and just across the border in Illinois.

Jennifer Bird, program manager at The Campus Kitchens Project at St. Louis University, and says it's a lot of work for the volunteers, many of whom had no previous experience.

"Some students come in never really having done cooking at home," says Bird. "And they kind of get to learn on the job. We just kind of say, 'Hey here's a recipe, we'll check back on you,' or in some cases, 'Here's some raw materials, what can you do with them?'"

Bird says 40 percent of food is wasted in the United States every year and yet one-in-six people doesn't know where his or her next meal will come from.

Bird says students learn to cook, but they also learn about the people in their communities, many of whom are socially isolated.

"Some of our clients who seem the most gruff and grumpy when we deliver, they're the first ones to call," she says. "If we're running late or miss a date because of the holidays, and then you think, 'You know what? It does matter to them.'"

Since its inception in 2001, The Campus Kitchens Project has received more than 5.2 million pounds of foods from stores, restaurants and campus dining halls and has prepared and delivered almost 2.7 million meals.

Veronica Carter, Public News Service - MO