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sustainability

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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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Fight for local food arrives at University of Maine

 Aug. 19, 2015

A coalition of food, farming and advocacy groups, along with students and staff, are working together to urge the UMaine system to purchase more locally sourced products.

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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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UNC-Chapel Hill top winner in NACUFS’ sustainability awards

By Bianca N. Herron on Aug. 19, 2015

The university’s dining services was named the Grand Prize winner in the association’s 2015 Sustainability Awards competition.

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Lessons learned from going organic

By Katie Fanuko on Aug. 18, 2015

When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.

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S.C. prison to develop its own garden

Aug. 17, 2015

By the fall, Tyger River Correctional Institution’s new horticulturist, Robert Hill, expects to have kale, turnips, green cabbage and collard greens.

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Minor kitchen changes, major water savings

By Katie Fanuko on Aug. 15, 2015

Small equipment adjustments and training allowed University of California, Santa Cruz to beat its water goal, using just 4.23M gallons—a 19% decrease.

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Pretty imperfect produce

By Marygrace Taylor on Aug. 15, 2015

Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.

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The green clean divide

By Simedar Jackson on Aug. 15, 2015

While many foodservice directors champion sustainable food, finding a greener way to clean with plant-derived agents might not be so straightforward.

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High school students see the ‘fruits’ of their labor

Aug. 11, 2015

Eight students who spent the summer working in Floyd County High’s farm and greenhouse are now harvesting everything from squash, tomatoes, and cucumbers to potatoes and lettuce.

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