sustainability

Trayless dining, composting and garnering student feedback are some of the ways the school is reducing what it throws away.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.
students employees school garden
As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.
Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.
The plates began disappearing after Boston College switched to reusable ware as part of a sustainability initiative.
The vendor aims to reduce on-site emissions by 34% in under 10 years.
bench
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.

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