When Environmental Club students at Winona (MN) High School suggested that the district reduce its carbon footprint and get greener four years ago, few would have imagined that it would result in “buffburgers” and “buffdogs” on the lunch line — items made with bison meat produced by a local rancher/processor. But that was one of the major consequences of the decision, says the district's nutrition services director, Lyn Halverson. “Our first reaction was, ‘Do we try to do organic?’” she ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.