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sustainability

Operations

Eco-friendly menus seek to save the Earth—and slash food costs

By Patricia Cobe on Aug. 06, 2018

Tossing out food is not only detrimental to the planet; it can also be bad for business.

Operations

Arkansas Heart Hospital ready to grow its own produce

 By FSD Staff on Jul. 30, 2018

The new garden will grow fruits and vegetables for the hospital’s cafe and help it promote healthy eating

Operations

Aramark pledges to slash use of disposable plastic

By FSD Staff on Jul. 24, 2018

The foodservice vendor has committed to cutting down on single-use plastics “significantly” by 2022.

Steal This Idea

Let chefs visit your local producers

Jul. 18, 2018

One operation finds a two-way benefit in farm-to-campus partner tours.

Operations

When it comes to sustainability, foodservice operators grasp at straws

By Kelsey Squire on Jul. 17, 2018

An item about the size of a pencil has become the latest target in FSDs’ eco-friendly plans.

Operations

Duke eliminates disposable plastic from campus eateries

By FSD Staff on Jul. 13, 2018

Beginning this month, dining services will no longer offer items such as plastic bags and straws.

Operations

Hyperlocal’s next level

By Benita Gingerella on Jul. 13, 2018

Whether through campus orchards or shipping container farms, schools are bringing fresh produce to students—from the garden plot to the plate.

Operations

How foodservice operations are tackling animal welfare

By Abbey Lewis on Jul. 11, 2018

When it comes to the procurement of animal protein, FSDs rely on diner expectations to guide them.

Operations

What’s the latest in zero-waste?

By Patricia Cobe on Jul. 10, 2018

Foodservice operators are ramping up sustainability efforts in 2018—and coming up with more culinary-focused solutions.

Operations

How to integrate compost onto the plate

By Patricia Cobe on Jul. 09, 2018

Composting food scraps has been a big part of the sustainability mission in non-commercial operations. But forward-thinking chefs are now going one step further, embracing nose-to-tail cooking, turning food trim into dog biscuits and upcycling scraps into soups, pasta sauces and salads.

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