Going Green

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...
bibb lettuce head
The culmination of Mason City Schools' child nutrition department's farm-to-school project began with the purchase of grow bags and ended in the cafeteria...
mom clean plate club
Students at Misericordia University can become members of "Mom's Clean Plate Club" by showing their clean plate to an employee positioned at the disposal area...
tupperware reusable container
Eighty percent of Northwest Community Hospital's customers are our employees, so asking them to participate in the reusable-container program was easy...
pigs farm
Our dishwasher raises pigs, so the majority of the food waste goes to feeding them. A lot of residents worry about wasting food, so we reassure them.
juicer green juice
We use a juice machine to juice vegetable trim waste.
coffee grounds cups
We save our coffee grounds in 5-gallon buckets.

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