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Published August 8th, 2014

Running time: 9 Minutes

With music festivals come thousands upon thousands of empty beer cans, bottles, used napkins and plates...the list (and trash) seems endless. But recent years have brought sustainability as front-row-center as the music.

By Talia Ralph


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Business
Renderers “recycle” whole animals to make new ingredients - except for one part. This piece was brought to you by Chef's Collaborative.

By Caitlin Pierce

Listen to the first episode in the series here.

Listen to the second episode in the series here.

Listen to the third episode in the series here.


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Sponsored by
Bonnie
Salad bars aren't rocket science, but getting them right calls for careful, common-sense assembly with the right ingredients. If you've listened to Salad Bars Part 1 (and we suggest that you do), maybe you're wondering if you can get salad bars to work in your district--or work better. Let's Move Salad Bars to Schools can help. Need equipment donation? Technical assistance? A community of practice? You've come to the right place. This program was brought to you by Bonnie Plants.

"78% of the districts that we surveyed reported increased purchases of fruits and vegetables after implementing a salad bar. The goal here is to provide more access to fruits and vegetables to kids." [07:00]

--Mara Fleishman on Inside School Food

"With good education and signage - you do not have excess waste at salad bars." [20:00]

--Ann Cooper on Inside School Food


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