At Bates College, located about two and a half hours north of Boston in Maine's bucolic underbelly, green couldn't be more in. The private liberal arts school with 1,750 students recently won a $5,000 grant from the Hobart Center for Foodservice Sustainability (HCFS) for its comprehensive approach to foodservice sustainability, and Dining Services Director Christine Schwartz was named a fellow of the HCFS. Bates undertook a yearlong initiative in September 2008 to explore connections ...
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.