Conn. schools seek to provide locally produced food

04/22/2013 | CTMirror.org (Connecticut)

Some school nutrition professionals in Connecticut say they want to provide more locally produced food for students, but challenges remain, including cost, lack of necessary infrastructure, and lack of alignment between the school year and the growing season. Some say strategies to overcome these challenges include processing food to serve later in the season, coordinating delivery and pickup systems and revising state rules regarding distribution.

View Full Article in:

CTMirror.org (Connecticut)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA