Sustainability in Practice: Fair, Farm Partnership Increase Local Purchases
At Montana State University, in Bozeman, dining services’ local purchasing program, called Montana Made, now purchases 23% of its products locally. Anna Diffenderfer, Montana Made program coordinator, says the program uses several tactics to achieve
Sustainability in Practice: Study Aims to Create Benchmarking Data
Food waste studies have become something of a norm at many college and universities, but Carla Iansiti, MSU Culinary Services sustainability officer at Michigan State University, in East Lansing, was frustrated with the lack of benchmarking data that woul