sustainability

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.
“10 Cents a Meal” provides match funds for schools buying local produce.
man boy carrots garden
While it would be next to impossible for most operators to fill their entire produce needs with on-site gardens, the growing process has proven to be an effective marketing and educational tool.
The Green Restaurant Association gave the eatery a “3 Star” rating.
The foodservice provider pledged to go fully cage-free by 2025.
The new rules apply to hotel restaurants, arenas and stadiums.
lettuce dirt
Savor at McCormick Place developed the Green Thumb brand for menu items featuring its rooftop bounty. The brand is promoted alongside a green certification.

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