Food safety is an obvious priority for the education industry, given the number of school lunch programs, student residence meal services, university-affiliated hospitals, athletic and entertainment event concessions — too many to count. We find food services in the interstitial spaces of traditional educational occupancies such as libraries and student recreation centers. Many land grant colleges and universities were founded to develop agricultural programs for local food supply and safety. It is fair to say that there are far more people involved in food preparation and delivery services than there are skilled tradespersons such as electricians, plumbers, carpenters, software programmers, etc.
The food supply chain is an essential feature of education community infrastructure so we track the literature of food safety and sustainability here; starting with one of its foundational documents with the force of law.