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Home Q & A Board Humanities Art and Culture Culinary Arts
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husna95 husna95
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6 years ago
Which of the following would be considered an example of sustainability in menu planning:
 
  A) purchasing commercially-prepared entrees.
 
  B) using Asian farm raised Tilapia rather than U.S. farm raised Tilapia.
 
  C) serving nonorganic produce.
 
  D) having meatless Mondays.
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jhncyssjhncyss
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6 years ago
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husna95 Author
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6 years ago
this is exactly what I needed
Butwhy
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Yesterday
I appreciate what you did here, answered it right Smiling Face with Open Mouth
mikeh209
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2 hours ago
Thanks
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