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This workshop presentation is from the “Challenging Connections” EAUC Annual Conference 2015, presented by Leigh Farmer from the Sustainable Restaurant Association and falls under the Estates and Operations Conference Stream.
Join the Sustainable Restaurant Association for a whistle-stop tour of sustainable catering operations. Covering the three core principles of food sustainability – Sourcing, Society and Environment; we’ll highlight best practice, workshop waste (prevention) and leave you with top tips for serving up success on campus.
To find more presentations and resources from this Conference, search for EAUCConf15.
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