In recent years, Harvard University Dining Services (HUDS) has embraced the University’s sustainability goals. It has revamped its kitchens to use less energy, instituted composting to reduce food waste and taken pains to buy bread and produce from local bakeries and farmers, ensuring its food is not only fresher when it reaches the table, but also that less fuel is burned en route. Over the past year, Dining Services has turned its attention to the seafood on its plates— ...
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