sustainability

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.
muse school produce
Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.
farmer produce
Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.
bar nra show floor
Deputy Editor Dana Moran, FoodService Director's designated green nerd, observes ways the National Restaurant Association Show could've upped its sustainability game...
A new initiative brings locally grown greens to students for less.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
peppers jars
Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.
Per a new law, the state's school districts will be able to work more directly with farmers when purchasing locally grown items...

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