Once a month Professor Melinda Stone's class at the University of San Francisco glean produce that is ready to be discarded from San Francisco farmers markets to prepare a local community dinner. The class focuses heavily on saving produce and food in general from the waste cycle, where some 40% of food designated for consumption ends up, while also providing service and support to the local community. The class also use some produce and herbs grown from the University's own community garden. Preparation for the dinner is hosted by St. Cyprian's church, where the students and Professor Stone cook and host a free dinner open to both USF students and the local community on the second Thursday of each month. For further information visit usfca.edu/templates/centers_living_learning_inside.aspx?id=2147495769 or follow @USFGarden on Twitter.
Shot on a Canon 7D edited with Final Cut Pro.
Music "Words" by Jason Shaw via Creative Commons