Sustaining Sustainability

March 2007
FoodService Director;3/15/2007, Vol. 20 Issue 3, p18
Trade Publication
The article presents the advice of Lily Berrish, catering director at the University of California in Santa Barbara, on how catering can promote environmental consciousness on a college campus. Berrish says that a good starting point is to educate one's self about sustainability. She adds that buying local produce is also a step in the right direction. According to Berrish, operators can convert to biodegradable disposables.


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