The vendor aims to reduce on-site emissions by 34% in under 10 years.
When the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, it also set up a recycling program.
herb garden wall
In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment.
rooster illustration
Through culinary arts programs, students learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.
The ban was part of an effort to conserve water during a drought.
Students place unopened food in a centralized cooler to be eaten by peers or donated to the local library.
After going trayless on Tuesdays, an Indiana State University facility made the jump to trayless dining every day.
cardboard takeout box
As more FSDs jump from the polystyrene wagon with an eye on the ultimate waste-reducers—reusable containers—here are some tips from folks on the front lines.
All of the plants in the Mars-inspired garden are intended for human consumption.
food graphic
Through recovery, waste reduction and sustainability challenges, operators, particularly at schools and universities, are issuing mandates to reach a zero-waste goal.