NMSU students team up in field-to-plate-to-field cycle

As part of a collaborative arrangement among departments and student organizations in the College of Agricultural, Consumer and Environmental Sciences, New Mexico State University students are growing produce and supplying it to a campus restaurant, the 100 West Café.

At the café, students in several School of Hotel, Restaurant and Tourism Management classes prepare the vegetables for incorporation into the menu.
The trimmings and table scraps are then picked up by members of the Environmental Science Student Organization for processing at their new composting facility.

The mature compost will eventually be plowed back into the soil of the vegetable garden to supply nutrients to next year's crops. Las Cruces Sun News

Read more of the story here.