Shelley Graves

Fresh Market partnership saves tons of food from dumpsters

2015-10-15T08:50:36-04:00September 3rd, 2010|Categories: Dining and Food Systems, Equity, Faces of Sustainability, Get Involved - Students, Home Stories, Service and Outreach, Waste Reduction|Tags: , , |

Campus Kitchen has long been known for efforts in food justice on campuses across America. The university’s branch expanded these efforts in February through a unique partnership with high-end artisanal grocery store, The Fresh Market. Through Campus Kitchen, between 400 to 650 pounds of food each week are saved from the Winston-Salem Fresh Market dumpsters and [...]

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Faces of Sustainability: Shelley Graves

2012-06-27T05:12:54-04:00August 2nd, 2010|Categories: Culture, Equity, Faces of Sustainability, Home Stories, Stewardship|Tags: , , |

Campus Kitchen coordinator, Shelley Graves, is nearly incapable of wasting food, which makes her a good fit to lead the organization on campus responsible for redistributing dining and catering waste and channeling local food resources into the hands of those most in need. “I really like to eat, and I really like food. There are a [...]

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