TITLE

5,000 Environmentalists

PUB. DATE
March 2009
SOURCE
FoodService Director;3/15/2009, Vol. 22 Issue 3, p44
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article relates how Deon Lategan, director of residential dining facilities at Colorado State University in Fort Collins, manages to meet student demand for healthy, organic and local produce. He says the Sizzlin' Salads station was created as a result of their desire to offer restaurant-quality entree salads. He notes that they have two induction cookers and offer two different kinds of protein, one meat and one vegetarian.
ACCESSION #
36964360

 

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