This month I take the risk of antagonizing some readers of this magazine who have made the idea of “buying local” a core part of their efforts to improve the sustainability of their foodservice programs. Why? Because I would like to put out for discussion the idea that in a surprising number of cases it is hard to be sure such initiatives actually have the intended impact on one's overall carbon footprint, and that in some cases they may even have a negative impact on ...
Register to view this Article
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.