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sustainability

Operations

San Diego cultivates farm-to-school harvest

 Feb. 16, 2015

Currently, 15% of the district’s produce comes from farms in San Diego County, and the rest comes from farms throughout the state.

Operations

School leaders and State Rep. discuss nutrition guidelines and food waste

 Feb. 16, 2015

School leaders explained to U.S. State Rep. Charlie Dent that adhering to Healthy, Hunger-Free Kids Act is resulting in students throwing away more food.

Operations

Massachusetts school district finds ways to cut food waste

Feb. 04, 2015

Students at Old Rochester Regional School District are allowed to put whole, uneaten fruit or unopened food items in a designated area for other students to take. Community members also are encouraged to use the district’s leftover food for composts.

Operations

University of Nebraska-Lincoln says no to “Meatless Monday” campaign

Feb. 03, 2015

In a state known for beef production, the student government at the University of Nebraska voted down a proposal by students who suggested a “Meatless Monday” promotion to raise awareness about the environmental impact of meat consumption.

Operations

School district adds school-raised chickens to its menu

Feb. 02, 2015

Students at Holmen School District in Holmen, Wis., raised chickens as part of their farm-to-school program. Recently, the district added the chickens to its cafeteria menus, providing students with 3,000 servings of baked chicken.

Operations

Humboldt State University tops list of game day recycling programs

Jan. 28, 2015

Humboldt State University and the University of Louisiana both ranked in the top 10 of more than 50 schools in the U.S. that prevented large amounts of trash produced during football games from being buried in landfills.

Operations

Mass. schools, universities share farm-to-school tips

Jan. 23, 2015

Foodservice professionals and educators attended the 2015 Massachusetts Farm to Cafeteria Conference to learn best practices and share ideas on how to improve their farm-to-school programs.

Operations

UNC dining seeks local—and affordable—suppliers

Jan. 23, 2015

Campus dining services wants to buy local and sustainable products, but say students are often unwilling to pay more for sustainable meals.

Operations

Former FSD of the Month opens new business

By Paul King on Jan. 20, 2015

“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”

Operations

Farmers’ markets near medical centers and clinics promote healthy eating

Jan. 14, 2015

A Kaiser Permanente physician in Oakland, Calif. started a farmers’ market to make fresh fruits and vegetables more convenient and readily available. More than a decade later there are over 50 Kaiser-associated farmers’ markets in four states.

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