Cassie N. Saunders
County of San Diego Communications Office
The San Diego County Board of Supervisors voted Dec. 11 to adopt a policy that emphasizes value-based food sourcing for county-provided meals through the continued monitoring of food and beverage data.
Spending about $27 million each year, the county is a large buyer of food.
The Sustainable, Equitable and Local Food Sourcing Program and Policy Framework prioritizes locally sourced, equity-informed, organic or regenerative-certified food that is produced with low carbon emissions and has nutritional benefits for both people and the e...
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