Continue to Site >>>

sustainability

Operations

La. Senate passes bill to implement farm-to-school programs

 By FSD Staff on Apr. 27, 2016

The legislation, which has moved on to the House, would require the state’s departments of agriculture and education to develop such programs in public schools.

Operations

University’s new garden to serve dual purpose

By FSD Staff on Apr. 26, 2016

The new space will not only provide organic vegetables for the University of Montana’s dining services, it will also teach students about the state’s food system.

Operations

University switches to recyclable paper to curb waste in foodservice

By FSD Staff on Apr. 20, 2016

The North Carolina-based university’s zero-waste efforts also include providing campus dining locations with reusable dinnerware, cups and utensils, as well as offering salad bowls instead of Styrofoam boxes.

Operations

Waste fry oil turns up the heat at Clark University

By Dana Moran on Apr. 15, 2016

Partnering with a small business venture founded by a Clark graduate, the department now turns its waste fry oil into biofuel that heats an academic building.

Operations

Lessons in local food safety

By Alaina Lancaster on Apr. 15, 2016

Local sourcing resonates with customers. Here’s how to capitalize on the momentum of the movement while maintaining your operation's food safety.

People

Betti Wiggins: Keeping Detroit’s kids healthy

By Lisa Arnett on Apr. 15, 2016

Betti Wiggins is making a difference at Detroit Public Schools by helping facilitate a school garden and helping to bring regional produce to the table.

Operations

Private Calif. school’s cafeteria earns sustainability designation

By Bianca N. Herron on Apr. 15, 2016

An international nonprofit has certified Muse School for its efforts to promote nutrition in an environmentally friendly way.

Steal This Idea

Spotlight residents' produce in the meal program

Apr. 11, 2016

Pennswood Villiage has a three-acre gardening program that allows residents to drop off their produce in the kitchen for use on the facilities' menu.

Operations

NJ district rolls out No Foam Cafeteria Zone

By FSD Staff on Apr. 04, 2016

The district hopes to reduce the waste it sends to landfills, as well as the nearly $140,000 it pays per year to have its trash hauled away.

Operations

6 practical ideas for going local

By Patricia Cobe on Mar. 30, 2016

Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.

  • Page 30