The Big Idea 2013

Aquaponics, trayless dining, closed-loop oil system and seven more big ideas.

Green Certification for Schools
Flik Independent School Dining, Rye Brook, N.Y.

We began exploring Green Restaurant Certification for our school accounts in 2004. It started because of a conversation with one of our clients, who said, “Besides athletics, you are the biggest user of energy on my campus. So anything you can do to cut down on energy consumption and reduce costs would be very helpful.” Well, we had just started looking into Green Restaurant Certification, so I was able to tell him that there was a program that could help. He became our pilot account. We currently have 26 locations participating. Nineteen are certified, and we are adding four more as we speak. Five of them have gotten additional stars from the Green Restaurant Association.

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Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

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