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Water access is changing FSDs' everyday challenges

Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.

Alaina Lancaster

November 15, 2016

1 Min Read
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Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation. Unsafe infrastructure and rolling droughts have seeped into what it means to run noncommercial foodservice. Two FSDs took their own routes to handling major water problems.

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About the Author

Alaina Lancaster

Alaina Lancaster is the assistant editor at Restaurant Business/FoodService Director, specializing in legislation, labor and human resources. Prior to joining Restaurant Business, she interned for the Washington Monthly, The Riveter and The German Marshall Fund of the United States.

Alaina studied magazine journalism at the Missouri School of Journalism and currently lives in Chicago. She never backs down from a triple-dog-dare to try eccentric foods.

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