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sustainability

People

Dawn Aubrey: Lighting a fire for change

 By Paul King on Nov. 20, 2014

Dawn Aubrey has made a difference at the University of Illinois by guiding staff to create specialty restaurants and pushing departments to become leaders in sustainability.

Operations

Students weigh in to keep UMass’ Real Food on track

 Nov. 17, 2014

A fall 2013 initiative to raise the university’s use of sustainable food to 20 percent by 2020 was discussed at a follow-up Real Food Town Hall Meeting organized and attended by students.

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How to create an event around a single, locally sourced food

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 13, 2014

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

Operations

Virginia school turns lawn into garden

Nov. 12, 2014

The lettuce for Laura’s salad comes from her school’s front yard and from the yards of more than 100 people living around Ashlawn Elementary in Arlington, Virginia.

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Farm-to-school makes a difference in Atlanta schools

Nov. 12, 2014

At many Atlanta Public Schools, students are now digging into sushi, smoothies and flat-bread pizza, thanks to a farm-to-school movement designed to increase variety, freshness and healthy choices.

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How to implement a sustainability plan

By Megan Warmouth on Nov. 11, 2014

Making sustainability a priority across all facets of a dining services program and becoming “widely recognized as a national model for a Green University.”

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Virginia celebrates Farm-to-School Week

Nov. 11, 2014

Virginia Farm-to-School Week, an annual program coordinated by The Virginia Department of Agriculture and Consumer Services (VDACS) and Virginia Department of Education (VDOE), seeks to bring more fruits, vegetables, meat and dairy from Virginia farms to these meals at the state’s K-12 schools, colleges and universities.

Operations

Greenhouse enables Alaskan school to go local year-round

Nov. 10, 2014

Now she and the students of Thorne Bay School care for a greenhouse that supplies the school lunch program with regular greens for its salad bar; soon, they’ll supply the whole school district and nearby businesses with about 250 heads of lettuce a week.

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Canadian college cuts waste with “hackathon” competition

Nov. 10, 2014

Waste of food is a ubiquitous problem university students tackled over the weekend at a "hackathon" competition in the University of Guelph's Summerlee science complex.

Operations

Central College focuses on Iowa food

Nov. 06, 2014

One of Phillips' biggest projects in his short tenure as director was a recent All-Iowa Day event, where nearly all the food was prepared with product from purveyors within 20 miles of Pella.

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