sustainability

Operations

Despite drought, San Diego Unified grows local sourcing program

San Diego Unified School District’s produce procurer discusses the importance of communication and staying nimble while overseeing the district’s local sourcing initiative.

Operations

Campus eliminates virtually all waste from dining halls

Binghampton University students and Sodexo employees have incorporated policies including food donation and composting to ensure little food goes to waste.

The LifeCycle Innovation Project is a three-phase process that takes food waste from lunches and turns it into high-quality compost for use in Lower Richland High School’s greenhouse.

From spearheading tough renovations to championing wellness programs that resonate, these non-commercial operators’ feats and passion make them best in class.

The Farm at The Grove School in Redlands, California, has fields, livestock, outbuildings and a farmers market that students tend to.

Asked to name her greatest achievement, Nona Golledge singles out guiding Kansas University Dining through a university-mandated merger of the residential dining and retail-catering departments.

Students at one Kentucky high school are happy about the two greenhouses on campus, but are more excited about where the foods end up.

Students in a Chicago suburb found they could save nearly 500 pounds of cafeteria food waste from landfills by sorting and taking it to a composting site.

We use a juice machine to juice vegetable trim waste.

Third graders attending Kelsey Pharr Elementary have turned a grass field into several thousand square feet of all kinds of fruit and vegetables.

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