How Stanford is raising the next generation of sustainable eaters

clock • 5 min read
Herbed Persian cucumber salad with heirloom tomatoes and roasted garlic as part of the plant-based menu in Stanford Dinning / Credit: Keith Uyeda, Stanford Residential and Dining Enterprise
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Herbed Persian cucumber salad with heirloom tomatoes and roasted garlic as part of the plant-based menu in Stanford Dinning / Credit: Keith Uyeda, Stanford Residential and Dining Enterprise

The Stanford dining team is using creatively named dishes to encourage students towards more climate-friendly choices

Stanford University has long been famous for its top-notch education and research, an ever-sunny stunning campus and excellent athletic facilities. And if things go according to its dining team's decarbonisation...

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