{"version":"1.0","provider_name":"Office of Sustainability","provider_url":"https:\/\/umaine.edu\/sustainability","title":"UMaine Dining commits to 25% local foods by 2025 - Office of Sustainability - University of Maine","type":"rich","width":900,"height":600,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Uioh7T8yCn\"><a href=\"https:\/\/umaine.edu\/sustainability\/2019\/09\/09\/localfoods\/\">UMaine Dining commits to 25% local foods by 2025<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/umaine.edu\/sustainability\/2019\/09\/09\/localfoods\/embed\/#?secret=Uioh7T8yCn\" width=\"100%\" height=\"338\" title=\"&#8220;UMaine Dining commits to 25% local foods by 2025&#8221; &#8212; Office of Sustainability\" data-secret=\"Uioh7T8yCn\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","description":"By Karina Graeter This spring, the University of Maine Dining Services announced a commitment to source 25 percent of food products locally by 2025. UMaine\u2019s deep dive into local foods began in 2007, when Director of Dining Services Glenn Taylor partnered with Lakeside Farms in Newport, Maine. By 2015, Dining Services was sourcing 18 percent [&hellip;]","thumbnail_url":"https:\/\/umaine.edu\/sustainability\/wp-content\/uploads\/sites\/162\/2019\/09\/fiddlehead-salad.jpg","thumbnail_width":1080,"thumbnail_height":1350}