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Sustainability

Southwest Foodservice Excellence's recipe-driven, plant-based trial reduces carbon emissions significantly

 By Reyna Estrada on May 14, 2024

With the help of the Humane Society of the United States, the foodservice provider conducted a 4-week trial of plant-based meals.

Sustainability

The Universal Meals program embodies inclusivity in dining at the University of Miami

 By Reyna Estrada on May 10, 2024

The newly expanded program is a weekly plant-based menu offering that avoids the nine major allergens.

Sustainability

ISS Guckenheimer, Metz Culinary Management and Sodexo top the 2024 Protein Sustainability Scorecard

By Reyna Estrada on May 09, 2024

The Humane Society of the United States recently released its annual report ranking foodservice management companies’ protein sustainability efforts.

Sustainability

Joy, positivity and chickpeas: Chartwells Higher Ed approaches planet-friendly menus in a ‘Thought-Ful’ way

By Tara Fitzpatrick on Apr. 30, 2024

Going beyond typical plant-forward recipes, R&D Chef Sarah Bodner introduces new ideas that can be replicated all year, not just at special Earth Day events.

Sustainability

What's in store for Earth Day 2024 in on-site foodservice

By Reyna Estrada on Apr. 18, 2024

Earth Day 2024 is quickly approaching. Here’s a look at how the on-site industry is celebrating.

Menu

Versatile plant-based options at college and university foodservice are on the rise

Sponsored content from our partner Impossible Foods on Apr. 05, 2024

For operators looking to expand the plant-based menu options, choosing versatile products that can be used in familiar dishes is the winning choice.

Operations

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

By Benita Gingerella on Mar. 19, 2024

During the first full calendar year of the health system’s plant-based meals program, it saw a 36% reduction in carbon emissions and a cost savings of 59 cents per meal.

Operations

Sodexo doubles down on plant-based offerings at college campuses

By Benita Gingerella on Mar. 15, 2024

The foodservice provider’s DefaultVeg initiative is launching at nearly 400 college campuses.

Sustainability

Kent State University doubles its plant-based commitment

By Reyna Estrada on Feb. 27, 2024

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

Sustainability

ISS Guckenheimer debuts new plant-forward dishes in honor of World Pulses Day

By Reyna Estrada on Feb. 09, 2024

The five new menu pulse-centric menu items will be offered at the foodservice provider’s corporate sites.

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