The hub at The Natural History Museum opened during the same month that the USC hub was launched. At this hub we are composting organics from the café onsite. The compost created is used to amend the soil in the edible gardens and create seedlings that are given away at our several composting workshops. The cuttings from the native and edible garden are also composted in large piles and we will soon open up the compost area for employees to start using during their lunch break.
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