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Sustainable sustenance
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The Georgia Center culinary department, headed by Chef Sam Lorenson (above), has partnered with the College of Agricultural and Environmental Sciences to promote conservation through Sustainable Fridays. Every Friday Sorenson creates a special lunch selection for the Savannah Room using locally grown ingredients. The Sustainable Friday entrée has become one the Savannah Room’s most popular menu items.
UGA Food Services has done its part by reducing the amount of waste it sends to the landfill, using washable dishes, glassware and flatware instead of plastic and providing recycling containers for paper, cardboard, glass, plastic and metal in all of its facilities.
Photo by Andrew Davis Tucker
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