As customers get more educated and demand better food, foodservice directors at Cornell University expect that pushing vendors for cleaner, greener ingredients will pay off. “Everything we hear is that Generation Z is going to come and just expect these things already to have been done. If we can try making these changes now, hopefully the companies will follow suit,” Nutrition Management Director Michele Lefebvre says. “McDonald’s has a clean chicken nugget. When McDonald’s can do it, why can’t we?”
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