Only time will tell if the Food Safety Modernization Act will make buying local difficult for foodservice operators.
This month, Color My Tray promotes vegetable consumption and more.
During a university tour, I saw the simple and fascinating process of growing shiitakes.
Overlook Medical Center and The Valley Hospital have established rooftop apiaries.
Aquaponics system produces 150 pounds of greens and large tilapia for department.
Hospital implements closed-loop oil recycling system.
Flik schools have certified 26 locations as Green Restaurants.
Stem to Root dishes make use of all the edible, healthy parts of produce such as stalks, peels, rinds and roots.
Promoting local companies with NC State connections fosters student engagement.
NC State fosters student engagement through local purchasing program.
As menu planners create their templates for the current year, there are five influences driving their decision-making.
B&I significantly more likely than other segments to purchase items to sell as in-house farmers’ market.
In this section: Food trucks, renovations and construction and on-site gardens/farms.
Only 5% grow produce on site.
The Alumni Connection Dining Services at North Carolina State seeks ways to boost student perception of sustainability program.
On campuses with a garden, foodservice not responsible.
Schools, hospitals expect sales growth.
Gonzaga University partners with local farmer to create indoor garden.