Boston University Dining Services is launching Make a Difference Mondays, a once-a-month sustainability awareness initiative that menus foods with low carbon footprints, reports the Daily Free Press student newspaper. The menus, to be served at all BU dining halls, will feature specially designed items developed by Executive Chef Walter Dunphy. Make a Difference Mondays will omit the use of red meat and pork but will use sustainable fish, poultry and non-meat proteins, a difference from ...
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.