TITLE

Reducing Our Carbon Footprint

AUTHOR(S)
Ramsey, Lindsey; Schilling, Becky
PUB. DATE
July 2008
SOURCE
FoodService Director;7/15/2008, Vol. 21 Issue 7, p20
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article offers a look at growing sustainability efforts in the U.S. food service sector. In May 2008, Dining Services at the 28,000-student University of Connecticut in Storrs purchased 100,000 bees to begin its own apiary. Director of Food and Nutrition Services Rick Hughes of Colorado Springs School District II says he made the switch to local beef in August 2007 in an effort to become more sustainable but also to help support the local economy. Bon Appétit launched its Low Carbon Diet program nationwide.
ACCESSION #
33186790

 

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