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sustainability

Operations

Things I think

 By Paul King on Nov. 22, 2010

Random thoughts from a weekend of contemplation.

Operations

Common goal

 By Paul King on Nov. 15, 2010

I just returned from a weekend in Burlington, Vt., where I was visiting my son and his fiancée, who recently bought a house there. If you ever want to immerse yourself in the topic of sustainability and get a feel for how to market your environmental programs, I’d suggest a walking tour of Burlington restaurants.

Operations

Turning Sustainability Initiatives into LEED

By Linda Abu-Shalback Zid on Sep. 10, 2010

SAN DIEGO—It’s the “green” thing to do, and it ultimately can also save you some green. More and more foodservice operators are turning to the U.S. Green Building Council (USGBC) and its LEED cert...

Operations

Making a federal case

By Paul King on Sep. 09, 2010

I always enjoy getting out of the office to visit foodservice operations. I’m not afforded that luxury very often these days; my travel usually finds me attending conferences and seminars, either as a speaker or an observer.

Operations

Sustainability in Action

Sep. 03, 2010

Hospital uses café’s renovation as an opportunity to incorporate a “green” menu. BELLEVUE, Wash.—For the past three years, the foodservice department at 337-bed Overlake Hospital Medical Ce...

Operations

The Sustainability Conundrum

By Lindsey Ramsey on May 13, 2010

Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be much trickier. With so many initiatives falling under the umbrella of &ldquo

Operations

Herb garden leads the way in Virginia Tech’s sustainability efforts

Nov. 18, 2009

BLACKSBURG, Va.—The dining program at 29,000-student Virginia Tech University recently created the position of sustainability coordinator to demonstrate to its students its commitment to sustainablity...

Operations

Virginia Tech herb garden thrives

Oct. 12, 2009

An herb garden planted by Dining Services at 29,000-student Virginia Tech University in Blacksburg and the College of Agriculture and Life Sciences is now supplying herbs to a shop in one of the university’s food courts.

Operations

Virginia Tech names sustainability coordinator, announces sustainability commitment value

Sep. 25, 2009

Virginia Tech Dining Services has named Rachael Budowle as its new sustainability coordinator to coincide with the announcement of a new sustainability commitment and value statement. In her new posi...

Operations

The Sustainability Equation

Sep. 24, 2009

In this roundtable discussion during the 2009 NACUFS conference, operators and suppliers talk about what they are trying to do to improve sustainability in foodservice. During t...

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