Students at the University of Alaska at Fairbanks dine in small part on greens grown in a campus greenhouse, just one of several sustainability initiatives at the school, reports the Associated Press. The greenhouse, which sits behind the campus power plant, produces up to 120 lbs. of vegetables each week, which is admittedly only a small portion of the food required to feed the estimated 700 students who show up for a typical meal at UAF’s Lola Tilly Commons dining hall. Still, school and ...

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.