In the Cap Times: To save students money, colleges are looking to the Open Educational Resources movement
An appreciation for how the costs of textbooks and other learning materials make it harder for many students to pay for college has prompted universities across the country — and some university systems — to adopt policies to create or adopt what are called open educational resources, or OER.
College students notoriously rely on cheap, easy food like ramen noodles. But a new program on the University of Wisconsin-Madison campus is trying change that by making fresh produce an easy option for students, too. It’s called the UW Campus Food Shed.
At Student Orientation, Advising and Registration, or SOAR, sessions, new UW-Madison students register for classes and learn more about campus life. We checked in with a few College of Letters & Science majors to learn what they’re most looking forward to in the semester ahead.
Madison Public Philosophy, a new student group at UW-Madison, takes philosophy out of the classroom and into the community.
Friday, June 16, was the grand opening of the UW Campus Food Shed, a unique project started by UW–Madison senior Hannah DePorter who is majoring in conservation biology and environmental studies. The program will give students and faculty access to free vegetables and produce, stocked by UW agriculture researchers and local farms with excess crops.
In the Milwaukee Journal Sentinel: Perfectly healthy produce grown in UW-Madison labs often gets tossed. One student has an idea to change that
Every day while working in a university lab, biology student Hannah DePorter sees produce grown for research wasting away in compost piles. "There were just hundreds of pounds (of vegetables) left there," DePorter said. "I would just come home with a ton of vegetables and my friends would take it within three seconds and it would all be gone."
In The Wisconsin State Journal: Seeking better use for crops grown in research, program provides free produce at UW-Madison
When Hannah DePorter’s plant breeding and genetics lab at UW-Madison grows beets, only a fraction of what the students harvest winds up being used for research. Some of the rest goes to local food pantries and to students such as DePorter, who takes beets home to cook and give to friends. But there’s always plenty left over.