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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