TITLE

The Other Sustainable Meat

AUTHOR(S)
S. H.
PUB. DATE
December 2009
SOURCE
FoodService Director;12/15/2009, Vol. 22 Issue 12, p44
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the inclusion of sustainable pork to the menu offering of Yale University Dining Services in 2009. A brief background on the program is offered. Raft Taherian, executive director of Campus Dining, projects that 80% of all animal protein served by 2013 will be sustainable, further citing the fact that pork has a lower carbon dioxide equivalence than beef. Additionally, Taherian enumerates four reasons that make pork a preferred option.
ACCESSION #
47256505

 

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