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Green Choices for Selecting, Preparing and Serving Meals: Leader’s Guide

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MF2884 Green Choices for Selecting, Preparing and Serving Meals: Leader’s Guide

by Janet K. Stephens

  • Published Date: Aug 2009
Lesson teaches cooks to choose foods, packaging, cleaners, and other products to minimize waste and environmental problems. Includes survey.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
Updated September 2023

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