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sustainability

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Senior living center shifts dining to align with wellness

 Apr. 20, 2015

One senior living organization is rethinking dining operations, taking a restaurant-style approach while also promoting green causes and community interaction.

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Top 50 green colleges

 Apr. 20, 2015

The Princeton Review has announced the Top 50 green colleges.

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Wake Forest teams up with Aramark to promote sustainability

Apr. 17, 2015

The contractor and the University Dining Commission are collaborating on an initiative to rethink the college eating experience.

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University of Montana Dining embraces aquaponics

By Katie Fanuko on Apr. 15, 2015

A 200-gallon system enables the University of Montana to grow leafy greens and raise fish on campus.

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3 tips to achieve food recovery

By Steve Dwyer on Apr. 13, 2015

In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.

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Save the salads

Apr. 13, 2015

On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

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College shifts students’ perspective on campus dining

Apr. 13, 2015

At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.

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Resourceful recovery

By Steve Dwyer on Apr. 13, 2015

Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.

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How to teach kids to waste less food

Apr. 10, 2015

Here’s an education guide to teach students, at all grade levels, how not to waste the food they take during school lunch.

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School goes table-to-farm

Apr. 07, 2015

One elementary school is moving leftover food from cafeteria tables to local farms, inviting farmers who need feed to pick up the school’s food scraps .

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