The Environmental Protection Agency (EPA) lists “feeding hungry people” as the second most preferable way to reduce food waste, per the Food Recovery Hierarchy. St. Mary’s College of Maryland, therefore, commits itself to outsource surplus food from the Great Room to local hunger-fighting agencies.
The St. Mary’s College of Maryland chapter of the Food Recovery Network recovers perishable food that would otherwise go to waste. Volunteers pick up leftover food from the Great Room and take it to local soup kitchens where it is used to feed people in need.
Through its partnership with the Food Recovery Network, St. Mary’s College of Maryland commits itself to promote sustainable eating practices in a way that also benefits our greater community.