{"id":12727,"date":"2017-06-06T11:00:07","date_gmt":"2017-06-06T18:00:07","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12727"},"modified":"2017-06-06T11:00:07","modified_gmt":"2017-06-06T18:00:07","slug":"use-chalkboards-to-communicate-with-guests","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/use-chalkboards-to-communicate-with-guests\/","title":{"rendered":"Use chalkboards to communicate with guests"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">The director of North Carolina State University&#8217;s Nutrition and Wellness program shares her method of raising awareness of the school&#8217;s usage of local agricultural products. The program places chalkboards in the dining halls. On those chalkboards, they describe food that is brought in from farms in the state as well as produce that was grown on the school&#8217;s farm. Doing this gives students a better picture of the school&#8217;s sustainable food practices. This idea is categorized in the idea-aggregating website&#8217;s &#8220;Going Green&#8221; section.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/ideas-innovation\/steal-this-idea\/articles\/use-chalkboards-communicate-guests\" rel=\"noopener\">Use chalkboards to communicate with guests<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3Q9SPIIRWJMG2239CDZS6Q9886EAWF 3CP1TO84PT1Z70RETZO6YS9H9HE52D ARBM282BLXU7W)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The director of North Carolina State University&#8217;s Nutrition and Wellness program shares her method of raising awareness of the school&#8217;s usage of local agricultural products. The program places chalkboards in the dining halls. On those chalkboards, they describe food that is brought in from farms in the state as well as produce that was grown [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8153,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12727"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12727"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12727\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8153"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}