Abstract
Colleges and universities are increasing purchases of local food, which impacts stakeholders along the food supply chain. The dining staff members who prepare locally sourced foods need to have necessary knowledge and skills to support local food-purchasing programs. This article explores the perceptions of dining services staff toward a local food procurement program at a Midwest land grant university. After one year of program implementation, a survey was administered to staff before and after a presentation about local foods.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
