John Lawn, Food Management editor-in-chief.
In mid-October, I had the opportunity to moderate a panel of foodservice supply chain partners at an unusual conference on Sustainable Regional Sourcing held at Yale University. This first meeting, hosted by Yale Dining, is one of many initiatives that’ve been undertaken at the encouragement of the university-wide Yale Sustainability Project. What made the gathering remarkable was that its main focus was not on the issues that usually tend to dominate such events. Yes, there were ...
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