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farm to fork: how founding farmers found success in sustainability
every player in the game should be trying to create a field more sustainable for the next, which is exactly what the farmers restaurant group set out to do from day one. keep reading
julia olefson
george washington university
contributorcurrent undergraduate student at the george washington university's elliott school of international affairs pursuing a double major in geography and international affairs, with a concentration in international environmental studies, and minor in sustainability.
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