U-Mass responds to 'healthy.'

June 2006
FoodService Director;6/15/2006, Vol. 19 Issue 6, p1
Trade Publication
This article reports on a number of health-conscious initiatives applied by the University of Massachusetts (U-Mass). U-Mass dining services has removed all trans-fats from its kitchens, reduced the oil used in cooking overall, and reduced portion-sizes in the dining halls. The food service department also uses less sauce and menus less red meat and offers fish up to three times a week.


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