 |
|
|
|
|
|
Sustainability article:
Producer Guidelines for Becoming an Emory Food Supplier
February 1, 2008
Source: Emory Sustainable Food Committee
As part of Emory University’s commitment to sustainability, it has established a goal that 75% of food served on campus be locally or sustainably grown by 2015. The Emory Sustainable Food Committee has clarified purchasing guidelines for local and sustainable definitions and goals.
Download:
ProducerGuidelines2-27-08.doc.pdf (45.7 KB)
|
|
Leave a comment
More articles
|
|
|
|
|
|
|
|
|
