Relationships and the right questions assure restaurant chains like Burgerville that buying local is a safe route.
By David Farkas, Senior Editor -- Chain Leader, 3/1/2009
Greening menus by buying local products offers operators the chance to crow about "fresh" and "natural" ingredients while lapping up the goodwill that accrues from supporting small businesses in their community. Add to that the benefits derived from reducing carbon emissions given the proximity of the food source.
"It's a great differentiator. Not many [chain] restaurants do this," says Jeff Harvey, chief executive of Burgerville, a Vancouver, Wash.-based restaurant chain that sources the majority of its products from local producers.
January 18, 2012 - The Sewage Sludge Action Network - a project of the Center for Community Alternatives - is currently recruiting interns to assist the organization move forward with a number of initiatives related to protecting human and biological health from sewage sludge hazards. Students at Duke and Carolina are encouraged to apply. Please