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sustainability

Operations

University takes multi-pronged approach to reduce food waste

 By FSD Staff on Dec. 01, 2016

Trayless dining, composting and garnering student feedback are some of the ways the school is reducing what it throws away.

Menu

Zero-waste soups and stews

 By Patricia Cobe on Nov. 15, 2016

Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.

Operations

How operators grow staff-run gardens

By Alaina Lancaster on Nov. 15, 2016

As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.

Operations

Water access is changing FSDs' everyday challenges

By Alaina Lancaster on Nov. 15, 2016

Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.

Menu

A K-12 district takes farm-to-school to the next level

By Patricia Cobe on Nov. 07, 2016

Find out how to build a healthy, sustainable foodservice program by forging connections with community, students and farmers.

Operations

Students steal thousands of plates from dining hall

By FSD Staff on Oct. 24, 2016

The plates began disappearing after Boston College switched to reusable ware as part of a sustainability initiative.

Steal This Idea

Rubber gloves get benched

Oct. 17, 2016

When the University of Illinois at Urbana-Champaign switched from standard latex gloves to nitrile gloves, it also set up a recycling program.

Operations

Sodexo cuts back on carbon emissions

By FSD Staff on Oct. 17, 2016

The vendor aims to reduce on-site emissions by 34% in under 10 years.

Design

Cultivating a message with herb gardens

By Alaina Lancaster on Oct. 17, 2016

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment.

Operations

A lesson in pride of place

By Amy McKeever on Oct. 17, 2016

Through culinary arts programs, students learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

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