sustainability

Operations

How to integrate compost onto the plate

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.

Menu

Hospital gardens help promote community well-being

Organic gardens at Beaver Dam Community Hospital help support the hospital’s health initiatives

The foodservice management company shares why it chose to get rid of plastic straws and how it’s handled related challenges.

Presenters at the annual Menus of Change conference shared how they’re reshaping menus.

See how a Chicago operation cuts costs and waste with multiple applications for grilled romaine.

Students are constructing a building made of straw bales, which will be home to farm-to-table dinners hosted by Michigan Dining.

The system allows the company to track its eco-friendly programs and purchases.

Schools across the country are ditching plastic straws as part of their sustainability efforts.

Students selected six blended burgers as the most delicious-looking of the year.

Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

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