The "Buy-Local" Challenge to Institutional Foodservice Corporations in Historical Context

What is it about?

Institutional food service has been shaped through changing political and economic conditions. This means that universities, hospitals and schools can also reshape their food service towards more local and sustainable practices. This article sets out the changing conditions and offers some practical solutions for moving forward.

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Why is it important?

This article offers a timely overview of institutional food service that will be of interest to those trying to reshape institutional policies.