-
the staff's satisfaction at work
-
has increased since the start of the Sustainable Food Project.
-
I've got to say
-
this has been the most important piece to me.
-
After a week of training with our cooks in the dining halls,
-
there was one cook who is morbidly obese
-
who came in on the fourth day of training,
-
and he turned to me and he said,
-
I talked to my son last night.
-
We decided we're not going out for fast food anymore,
-
we're boycotting McDonald's,
-
we're staying out of Subway,