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 ...

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