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sustainability

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Make sustainability programs personal

 Jan. 17, 2017

Ohio State University upped student investment in its resuable cup program by personalizing a cup for each new student.

Operations

University targets straws as sustainability hurdle

 By FSD Staff on Jan. 05, 2017

To reduce waste, straws will be removed from students’ direct access at retail dining locations.

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District partners with UCSD to study food waste

By FSD Staff on Jan. 04, 2017

Along with reducing waste, the study’s findings may also be used to revise federal nutrition standards.

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Hospital introduces farmers market pop-ups

By FSD Staff on Dec. 19, 2016

The pop-ups, which sell produce from the hospital’s farm, are intended to educate patients and guests about nutrition.

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Students serve produce they helped grow

By FSD Staff on Dec. 14, 2016

The middle-schoolers also created their own dressing with help from their foodservice director.

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Do dish rooms make sense in modern operations?

By Amy McKeever on Dec. 13, 2016

Though dishwashing is just one of a kitchen’s priorities, the rise of disposables has affected dish rooms in all foodservice sectors—especially in Orange County.

People

Colleen Wright-Riva: Long-term vision

By Amy McKeever on Dec. 13, 2016

Change has been on Colleen Wright-Riva’s mind since she arrived at University of Maryland from Cornell, a private institution that wins top marks for its dining.

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College uses batch cooking to cut waste

By FSD Staff on Dec. 12, 2016

Franklin College has seen a decrease in food waste during the past year.

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Student-raised beef to be served at high school

By FSD Staff on Dec. 12, 2016

Four steers were introduced as a part of the school’s farm-to-fork program.

Operations

Aramark reworks its sustainability platform

By FSD Staff on Dec. 05, 2016

The vendor has announced a new partnership and released a seafood sourcing policy.

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