The University of Dubuque hosted a “sustainable salsa celebration” showcasing food grown directly in a restorative garden. Executive Chef Andrew Mettert said that one of the goals behind the garden was to foster student engagement and create an educational experience. Mettert said he hopes to see the garden expand and include more ingredients, but he wants to ensure it is done responsibly and with reducing food waste in mind. Read more here in FoodService Director Magazine!
