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sustainability

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University of Maryland wins March Mania

 Apr. 06, 2015

SaveOnEnergy.com took the top basketball schools in the nation, pitted them against each other bracket-style, and crowned the “Nation’s Greenest University.”

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5 ways to reduce waste and save money

 Apr. 03, 2015

An environmental advocacy group offers several tips to reduce waste and save money—and explains that foodservice departments have a major part to play in the process.

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University to build 'food forest'

Mar. 31, 2015

Students and staff at Whitworth University are planting fruit trees and vegetables on an acre of unused land that will be open for anyone on campus to use.

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Farm-to-table isn’t enough, celebrity chef tells college crowd

Mar. 31, 2015

Chef Dan Barber spoke about using "the whole farm," including repurposing waste into main dishes, to “support the ecology."

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San Diego State to be first in nation for green campus dining

By Katie Fanuko on Mar. 31, 2015

This fall, San Diego State will become the first U.S. campus to ‘certify green’ all campus-owned dining locations.

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University chef adds insects to school menu

Mar. 27, 2015

A Winnipeg university is seriously into sustainable eating, incorporating crickets and mealworms into menu items.

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Hospital recognized for progressive sustainability efforts

Mar. 23, 2015

An Indiana hospital is being recognized as being the most environmentally progressive in the state for programs including a rooftop garden and composting program to battle food waste.

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Hospital garden partners with local schools

Mar. 17, 2015

Cape Coral Hospital came together with Lee County School District and Caloosa Elementary and Middle Schools to create a learning experience that also provides produce for the hospital cafeteria.

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Why are 64 percent of schools not serving local food?

Mar. 16, 2015

In USDA’s first Farm-to-School Census, 36 percent of schools reported serving local foods to students from spring 2011 through spring 2013.

People

Mark Freeman: Mayor of Microsoft

By Paul King on Mar. 13, 2015

Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient revolution."

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