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Shufro discusses the increasing work of college cafeterias to bypass, at least in part, the corporate food industry by creating healthy meal programs. He emphasizes Yale University's new "sustainable dining program," which offers meals made from local, seasonal, and sustainably grown food, cooked using recipes developed under the guidance of famed California restaurateur Alice Waters. Furthermore, advocates of sustainable dining hope that recreating local networks for food production will revive local economies; influence farmers to grow foods responsibly; combat obesity by providing alternatives to highly processed foods; and restore mealtime to its place as the center of social life, among other things.