Nick Wangelin, a grad student in plant soil and agricultural systems from Princeton, tends to plants growing in a University Farms garden plot. Produce grown in the garden are used in both the Lentz Hall and Trueblood Hall kitchens. Both dining halls send back the pulped produce to a vermicompostion center where it is recycled and used in the soil as organic fertilizer. On average, the dining halls send back nearly 250 pounds of used produce a week to be recycled. In addition to the pulped produce, the garden also recycles used coffee grounds from Starbucks Coffee in its fertilizer. Ð Lynnette Oostmeyer | Daily Egyptian