Seeking Sustainability

September 2006
FoodService Director;9/15/2006, Vol. 19 Issue 9, p14
Trade Publication
This article presents a round table discussion about balancing demand for sustainability with the cost issues associated with it among food operators. When asked to what extent they are sourcing local products, Judy Edner said she does not really believe student demand is pushing them as much as the campus philosophy. Steve Simpson said they are really just getting into kind of farm-to-table program where they are trying to buy locally and certainly that can be a challenge.


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