TITLE

Pizza Crust A Step To Sustainability

PUB. DATE
July 2007
SOURCE
FoodService Director;7/15/2007, Vol. 20 Issue 7, p4
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the partnership of the dining services department at Washington State University in Pullman with Shepherd's Grain, an alliance of family farms, to introduce a whole wheat pizza crust to its menu. According to executive chef Doug Murray, their goal is to offer healthier choices. The whole wheat crust is the same price as the white-flour crust that was formerly used by the department.
ACCESSION #
25813893

 

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