TITLE

Six steps to sustainability

AUTHOR(S)
Riell, Howard
PUB. DATE
February 2007
SOURCE
FoodService Director;2/15/2007, Vol. 20 Issue 2, p36
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article looks at the six-point plan to provide organic and sustainable foods to college students implemented by the dining services department of the University of Colorado in Boulder. Department assistant director Amy Beckstrom discussed the substantial composting program of the university. The university provides at least one hour of training for dining staff to update them about the sustainability effort. Dining services will increase its annual food budget to offer more food choices.
ACCESSION #
23975880

 

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