Emory University has launched an ambitious initiative to replace 75 percent of its food supply with local products by 2015. To facilitate the program the school has added a farm liaison to cultivate relationships with local growers and hired Julie Shaffer, founder and regional governor of the Slow Food Atlanta chapter, as Sustainable Food Service education coordinator. She plans to start a Slow Food on Campus chapter at Emory and open a new demo kitchen to promote the local foods initiative ...

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