Going Green

aquaponics produce
We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center.
touch screen monitor
Dartmouth College is going paperless with our menus and reporting, meaning no more heavy books. The college installed 10 touchscreen monitors in various locations
chalkboard
North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.
raised garden beds
The Mather has raised garden beds that residents can reserve and use to grow their own plants.
reusable coffee cup thermos
Ohio State University upped student investment in its resuable cup program by personalizing a cup for each new student.
bench
When the University of Illinois at Urbana-Champaign switched from standard latex gloves to nitrile gloves, it also set up a recycling program.
leftovers containers
Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.
lettuce dirt
Savor at McCormick Place developed the Green Thumb brand for menu items featuring its rooftop bounty. The brand is promoted alongside a green certification.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
herbs vegetables pot
Pennswood Villiage has a three-acre gardening program that allows residents to drop off their produce in the kitchen for use on the facilities' menu...

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