News
As philosophers and schoolchildren ponder the age-old question, 'Which came first: the chicken or the egg?,' in terms of sustainability, Dartmouth Dining Services threw its support behind the egg last year when it made the switch to using only "cage-free eggs" without making any changes in the chickens it uses.
Higher costs for more sustainably produced food remain a barrier in the College's attempts to embrace a more socially responsible menu, especially with regards to poultry, according to DDS purchasing manager Beth DiFrancesco.
"I think we're really starting to test the waters, but one of the facts of more sustainably raised food is that it costs a lot more money," DiFrancesco said.