Some of the nation’s top foodservice programs on college campuses, one of the industry’s pioneering segments for sustainability initiatives, are starting to rewrite the equation where sustainable = local. Led by Stanford University’s Residential and Dining Enterprises and UMASS Amherst, these schools are measuring environmental impact and sustainable sourcing in more than food miles. Here’s a recent article about the program at UMASS – more will be coming out soon about the dynamic program at Stanford.

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