Read the full story in Inside Higher Education.
Students have plenty to say about food on campus, whether griping about quality or protesting over employee conditions.
But on some campuses, students and food service providers are forging unlikely partnerships. The cause? An increasingly widespread interest among students in where their food – and, in these cases, their meat – comes from, and how it’s produced. As part of this growing cultural movement, more students are trying to get sustainable meat – or less meat, period – on campuses. But in doing so, they encounter myriad challenges.