| http://www.w3.org/ns/prov#value | - Through this system, the staff can also see which foods are not popular with students by what goes uneaten, he said. ???We try not to limit, but we want to stress to our employees, especially our cooks, to not overproduce,??? he said. ???That helps us cut costs tremendously.??? For students who are cooking at home or buying from the stores, though, price is still a major concern, LaShell said. ???
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