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  1. These are great museum examples of tackling big, global food sustainability issues in a realistic way. Thank you for sharing! Can museums serve as a pioneer in green dining practices for both public and private sector players? Or will they find a better role in education, spreading the words about best practices and serving as a testing ground for new sustainable dining tactics?

  2. It’s very interesting to bring the service department of the museum to be part of the example for sustainability, since the green approach itself is comprehensive, I think the dining scene in museum will be a good start for inspiring green approach for dining aspect in general. It’ll be nice to see sustainability become a norm in daily life, with enough public education, and good practical model, people can adapt sustainable life style with not only the consideration for the future and also better life quality for present.

  3. You might also want to check out Emma’s Torch (from the Statue of Liberty) which is at the Brooklyn Public Library. They teach refugees how to prepare food in their cafe.

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