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sustainability

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Marketing strategies for sustainable takeout containers

 By Katie Fanuko on Sep. 15, 2015

While some New York City restaurants railed against a ban on polystyrene packaging, which was recently overturned, Columbia University was years ahead of the game.

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Jill Horst: serving sustainable dining

 By Erin Gibbons on Sep. 15, 2015

Jill Horst, director of residential dining services at the University of California, Santa Barbara, increased sustainable food purchases by 38 percent.

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UMaine system to buy locally sourced foods

Sep. 10, 2015

After a coalition of food, farming and advocacy groups urged UMS to purchase more locally sourced products, the university has announced it will purchase 20 percent of food served on six of the seven campuses from local producers within five years.

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Sodexo launches “Think [CA]” school-lunch program

By Bianca N. Herron on Sep. 04, 2015

This fall, 41 California school districts will commit to supporting local growers and encouraging students to make nutritionally sound choices.

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Miami University turns food waste into water

Aug. 31, 2015

The university has invested in an eco-friendly waste disposal system that breaks down food waste from its dining halls, and turns it into treatable water, reducing the amount of trash sent to landfills.

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Farm-to-school program goes live

Aug. 31, 2015

Farm Fresh’s new program “Harvest of the month” is set to get more locally-grown vegetables into Rhode Island schools, as well as show students where their food comes from.

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12 colleges leading the way for sustainable dining

Aug. 27, 2015

American University in Washington D.C. and Boston University top Food Tank’s list of universities purchasing and preparing food sustainably

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Md. county increases profit, reduces waste by composting food scraps

Aug. 25, 2015

Prince George’s County collects food waste from local schools, museums and municipalities that can be broken down and sold as garden compost to customers ranging from the White House to University of Maryland.

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UVM dining to purchase veggies from food hub

Aug. 25, 2015

Intervale Food Hub is now an “approved vendor” of the University of Vermont and expects to sell local produce worth $50,000 to the university before the end of the year—roughly $3,000 per week for the upcoming semester.

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Sterling College awarded for food sustainability

By Bianca N. Herron on Aug. 19, 2015

The college grows 20 percent of its own food on campus and has one of the country’s first collegiate sustainable-agriculture programs.

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