National parks push for sustainable foodservices

New federal rules will encourage use of local meats, produce and dairy.

WASHINGTON, D.C.—If your spring or summer travel plans this year include a national park visit, be sure to check out the healthier food options that are showing up in cafeterias and restaurants at our public lands crown jewels — and if you find some, be sure to give the chef and the park a shout-out to help encourage the transition to more sustainable eating habits.

You’ll still be able to order up a burger and fries, but you may also find a goat cheese salad served on a bed of arugula — all organic and produced at local farms. New menu items like fish tacos and yogurt parfaits are all part of the National Park Service Healthy Foods, Healthy People initiative, including new rules encouraging restaurant operators in the parks to emphasize sustainability.

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Ideas and Innovation
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FSD Resources