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sustainability

Sustainability

How UW Health is reimagining hospital food with a focus on diversity and sustainability

 By Reyna Estrada on Aug. 29, 2023

The hospital system's culinary and clinical nutrition teams aim to make the healthy choice the easy choice, to benefit both diners and the environment.

Operations

State of K-12 foodservice: Community connections

By Benita Gingerella on Aug. 10, 2023

Operators are joining forces with local farmers and trying new tacks to reduce waste.

Sustainability

What the future of sustainable dining looks like at Oakland University

By Reyna Estrada on Aug. 02, 2023

The university’s dining halls recently became some of the first foodservice operations in North America to be certified by The Pledge on Food Waste.

Sustainability

How Executive Chef Jim Stouffer approaches sustainability at Charlotte Country Day School

By Reyna Estrada on Jul. 05, 2023

Stouffer works to reduce waste at the K-12 school from the moment ingredients arrive.

Sustainability

County implements grant program to tackle school food waste

By Benita Gingerella on Jun. 23, 2023

Schools in Eau Claire County in Wisconsin can receive up to $1,000 in grant funding to help them operate their own food waste program.

Sustainability

Sodexo Live! joins International Aviation Waste Management Association as a founding member

By Reyna Estrada on Jun. 14, 2023

The association seeks to reduce carbon emissions and waste in the aviation industry.

Sustainability

Santa Clara Valley Healthcare makes a big climate commitment

By Reyna Estrada on Jun. 01, 2023

The healthcare system plans to cut its carbon emissions in half by 2023 and achieve net-zero by 2050.

Menu

Penn State to make 35% of its entrees plant-based by 2025

By Kelsey Squire on May 17, 2023

The university is teaming up with the Humane Society to achieve this goal.

Menu

Making plant-based dishes the default boosts students’ perception of meatless meals, Sodexo study finds

By Kelsey Squire on May 09, 2023

The study was done in collaboration with the nonprofits Better Food Foundation and Food for Climate League.

Sustainability

How Kent State turns student feedback into an inclusive dining experience

By Reyna Estrada on May 04, 2023

The university hosted its second plant-based vendor show in April, soliciting comments on prospective menu additions.

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