To deal with a severe drought in the area, Dining Services at the University of Connecticut will begin using disposable utensils to conserve warewashing water, reports the Hartford Courant. The school had progressed through first and second stage drought advisories over the summer is is now at the third stage of a four-stage process. The use of disposables will require extra costs but the dining department sees no alternative. Other steps taken by the school include asking students to ...
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.