Sustainable Success: The Power of One

Weisberg, Karen
January 2007
FoodService Director;1/15/2007, Vol. 20 Issue 1, p46
Trade Publication
The article discusses the challenges faced by foodservice operators in bringing a sustainable focus to menus, according to Mary Gregoire, director of food and nutrition services at Rush University Medical Center in Chicago, Illinois. The involvement of Gregoire in sustainable research at Iowa State University is discussed. According to Gregoire, foodservice business is driven by what customers want, and often people see sustainable and organic as interchangeable terms.


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