A local premium?
A call to use locally produced food is gaining momentum in Colorado high schools, The Denver Post says. Some students say they find homegrown beef can be more palatable–if pricier–than what cafeterias used to serve. However, some school systems say the higher costs of locally produced beef and the bureaucracy associated with food-service operations (for instance, local producers often lack the federal regulatory clearances that corporate suppliers have obtained) makes a switch to locally grown foods too great an obstacle.
So which should take priority for school food-service operations? Where something was grown, or how much it costs?
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