Continue to Site >>>

sustainability

Operations

Back on the 'menu'?

 By Paul King on Sep. 29, 2011

For those of you who, like me, believed that polystyrene recycling was virtually dead in non-commercial foodservice, apparently it still has a pulse. I received a press release late Wednesday afternoon from Dart Container Corp. announcing that the campus dining program at Penn State University is working with Dart to recycle polystyrene.

Operations

Seafood savior?

 By Paul King on Sep. 22, 2011

Wednesday night, Cornell University’s Dining Services department held its annual Fall Harvest Dinner, which celebrates the use of local and sustainable products. Before the dinner, interested students heard from Barton Seaver, an award-winning chef from Washington, D.C., who loves seafood. But Seaver’s passion for fish and other ocean life goes beyond how he can cook them and present them to diners.

Operations

Garden Party

By Paul King on May 24, 2011

Gardens are springing up all over the world of Parkhurst Dining Services, and the foodservice management firm is keeping its sustainability coordinator busy fielding all manner of requests dealing with environmental topics.

People

On becoming 100% compostable, for Terry Geracia

May 16, 2011

Earth Day brought special meaning at Pittsburgh-based Medrad. It meant the completion of a major initiative that implemented composting of pre- and post-consumer food waste and biodegradable serviceware throughout the company’s four Pittsburgh-area

Operations

For Cal Dining, Sustainable Seafood

By Paul King on May 09, 2011

For many years Cal Dining, the foodservice program at the University of California at Berkeley, has been a leader in environmental awareness.

Operations

Taking Time to Track

By Lindsey Ramsey on Apr. 25, 2011

The first self-operated dining hall at 31,500-student Georgia State University gave GSU’s Insourced Dining Services the opportunity to implement a new waste management system, says Suzanne Paltz, dining hall manager.

Operations

Keeping Sustainability Sustainable

By Paul King on Apr. 19, 2011

With the concept of sustainability well into its second decade, a number of operators have found that their programs have begun to stagnate. There may be one or more reasons: customers and staff may b...

People

On Green Business Certification for Brenan Connolly and Danielle Lee

Mar. 21, 2011

At 31,400-student University of California, Davis, a strong sustainability program led dining services to try and find a third party to certify them as a “green business.” We spoke to Brenan Connolly, general manager of resident dining for Sod

People

For Jamie Moore

Feb. 24, 2011

As a board member for the Pennsylvania Association for Sustainable Agriculture (PASA), Jamie Moore, director of sourcing and sustainability for Eat'n Park Hospitality Group, which owns eParkhurst Dining Servics and Cura Hospitality, had tried to get a

Operations

The death of compromise?

By Paul King on Feb. 21, 2011

I read an interesting OpEd piece in the Los Angeles Times last week, about the return to “normalcy” in the Longworth Building cafeteria at the U.S. House of Representatives. The writer was celebrating the fact that former House Speaker Nancy Pelosi’s greening initiative in the cafeteria apparently has failed.

  • Page 72