Minced and mixed with vegetables beef becomes part of the whole rather than the main attraction at both RampDE Stanford Diningrsquos special event foodservice

Minced and mixed with vegetables, beef becomes part of the whole rather than the main attraction at both R&DE Stanford Dining’s special event foodservice.

Stanford’s surprising source of sustainable beef

Dining services found beef from Australia met all its environmental checkpoints, as well as trimming costs.

When Stanford University’s Residential & Dining Enterprises team decided to seek out new options for sourcing sustainable beef, they found their answer in a most unlikely place: Australia.

The search for better beef started in 2013, when the California-based university committed to sourcing a more sustainable, higher-quality beef supply.

The R&DE Stanford Dining team chose Australian beef after investigating its quality, price, sustainability and even its impac

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish