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People in Foodservice
Feb. 14, 2017
University uses weights to scale back on food waste
The interactive program aimed to show students how much food gets thrown away in dining halls.
Feb. 13, 2017
Director of sustainability redefines University of Michigan dining
When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster.
Feb. 8, 2017
NY school districts receive grant for buying local
Through the grant, the districts have hired a farm to school team, implemented a farm to school menu day and purchased fruit sectioners so students can slice their own fruit.
Jan. 27, 2017
District digs into local lunches
A new program aims to expose students to more local items and give them nutritious choices.
Jan. 20, 2017
High school to plant orchard on campus
As with the school’s garden, produce from the organic orchard will eventually be used for meals served in the cafeteria.
Jan. 17, 2017
Make sustainability programs personal
Ohio State University upped student investment in its resuable cup program by personalizing a cup for each new student.
Jan. 5, 2017
University targets straws as sustainability hurdle
To reduce waste, straws will be removed from students’ direct access at retail dining locations.
Jan. 4, 2017
District partners with UCSD to study food waste
Along with reducing waste, the study’s findings may also be used to revise federal nutrition standards.
Dec. 19, 2016
Hospital introduces farmers market pop-ups
The pop-ups, which sell produce from the hospital’s farm, are intended to educate patients and guests about nutrition.
Dec. 14, 2016
Students serve produce they helped grow
The middle-schoolers also created their own dressing with help from their foodservice director.
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