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sustainability

Operations

A new spin on waste reduction

 By Katie Fanuko on Jun. 15, 2015

At last measure, food waste contributed 28 percent of the total 251 million tons of trash that ended up in landfills, the Environmental Protection Agency reports.

Operations

Going local? Just add water

 By Katie Fanuko on Jun. 15, 2015

Sustainability is something that students value, and it contributes to food quality.

Operations

Community college garden produces surplus

Jun. 11, 2015

An Iowa community college times its garden harvest to coincide with the beginning of the fall semester, with fruits and vegetables projected to last into the second semester.

Operations

9 glimpses into the future of C&U foodservice

By Kelly Killian on Jun. 10, 2015

UMass’ annual conference explored how preferences are changing in the sector.

Operations

University of Utah to serve ‘real food’

Jun. 10, 2015

Utah has pledged to serve fresh, local food to anyone eating on campus, not just athletes, by 2020.

Operations

Mark Bittman’s 5 opportunities for noncommercial operators

By Kelly Killian on Jun. 10, 2015

If McDonald’s is Fast Food 1.0 and Chipotle is Fast Food 2.0, what is Fast Food 3.0?

Operations

U of A to feed Walmart shareholders’ meeting

Jun. 05, 2015

Chartwells, University of Arkansas’ foodservice provider, will feed attendees of the Walmart shareholder’s meeting three meals a day and has plans to limit food waste.

Operations

Dartmouth College students found nonprofit to stop campus food waste

Jun. 02, 2015

Dartmouth Feeding Neighbors collects about 150 pounds of food a few times a week and delivers it to the Upper Valley Haven shelter.

Operations

3 restaurant trends we’re tracking

By Sara Rush Wirth on Jun. 02, 2015

Consumers want foodservice operators to dig deeper on health, “natural” ingredients and local sourcing. Here’s how your streetside competition is responding.

Operations

Farm to dining in two hours

Jun. 02, 2015

The manager of Kennesaw State’s Hickory Grove farm says food harvested makes it to the dining hall within two hours of being harvested.

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