University of Maryland Dining Services has established a Sustainable Food Working Group consisting of students, faculty and staff that will act as advisors to find innovative, cost-effective ways to reach the department’s goal of 20% local and sustainable food purchases by 2020. “Dining Services is committed to leading the campus’ strategic initiative and becoming a showplace for environmental stewardship by serving sustainable and healthy food.” says Dining ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.

Already registered? here.