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sustainability

People

Mark Freeman: Mayor of Microsoft

 By Paul King on Mar. 13, 2015

Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient revolution."

Menu

MenuDirections 2015 at a glance

 Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

Menu

Keeping it clean

By Marygrace Taylor on Mar. 13, 2015

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

Operations

School to go all-vegan by fall 2015

Mar. 10, 2015

The privately-funded school is going beyond Meatless Mondays and will be the first to offer an all-vegan cafeteria. Officials have been working on making the switch since 2013.

Steal This Idea

Reduce waste: Sterilize the trash

Mar. 09, 2015

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

Operations

Is there a link between climate change and food safety?

Mar. 09, 2015

A study published in Food Research International suggests flooding, warmer temperatures attributed to global warming could compromise the integrity of fresh produce.

Operations

Student group working with Sodexo to increase “real food” served on campus

Mar. 06, 2015

A group on Northwestern University students are working with Sodexo to determine how much of the food served at dining halls is “ecologically sound, community-based, humanely produced or fair trade.”

Operations

University to close Peet’s coffee shops under pressure of Real Food Challenge

Mar. 06, 2015

A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.

Steal This Idea

Repurpose leftover food

Mar. 05, 2015

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

Operations

College uses “food detective” to identify the source of its food

Mar. 02, 2015

Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.

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