Taking a 'Farm' Stand

Weisberg, Karen
July 2008
FoodService Director;7/15/2008, Vol. 21 Issue 7, p30
Trade Publication
This article focuses on the sustainability efforts of the dining services department of Dickinson College. Keith Martin, director of dining services, has spearheaded his department's efforts by looking at everything it does with the objective of reducing its footprint by achieving 100% compostability. Dickinson's Dining Services department's organic farming effort is an ever-increasing means to achieving its sustainability goal. On the return trip in the morning, the farm takes all of Dining Services' organic waste for the compost heap.


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