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NOV 26, 2013 - Huffington Post

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Johns Hopkins' Cafeteria Food Will Soon Suck Less, And Be Better For The Planet

Bad news for students who came to Johns Hopkins hoping for old-fashionedly awful cafeteria food. Goodbye traditional sloppy Joes. Hello massive varieties of apples and Baltimore-made pickles. And, we suppose, maybe sloppy Joes made from locally-sourced beef. One third of the food served at Johns Hopkins University will come from what the school describes as "local, sustainable, humane and fair-trade" sources by 2020, per a student-led initiative that the university signed onto in early November. The Baltimore Sun has details: In six years, the college plans to increase its servings of ... Read More

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