Going Green

Latest Articles

We have a group called the Food Recovery Network, which is a group of students who volunteer each night and after special events to pick up all the usable leftovers and distribute them to area...

In an effort to increase traffic at our weekly farmers’ market, we set up our own stall and sold prepared foods made with the in-season produce being offered by the farmers. Not only did we...

We partnered with Freecycle to encourage employees to bring in no-longer-needed items to win a chance for a farm-to-fork cooking class with our chefs. Everyone who participated was entered into a...

We developed a field trip program called Culinary Learning Journeys, which takes students to local dairy farms, CSA farms and food production facilities. Students can meet farmers to learn about the...

Lower school students grow and maintain a garden. They bring us beautiful greens, such as spinach, lettuce, mustard greens and carrots, radishes and turnips. I used the beets to make a beet and...

We held a local foods vendor fair for our students. The goal of the event was to introduce students to our local vendors and show our customers that we purchase local products. All the vendors...

As part of our sustainability efforts we have replaced all bottled water for catering with countertop water dispensers. We serve it in compostable corn cups. We can also float lemons or other fruit...

We planted a rooftop garden, complete with irrigation, and the results were staggering. We were able to plant 220 square feet and got three full harvests out of it. The science department was so...

We partnered with the city to send our food pulp to the city’s wastewater treatment plant. The city recently installed a food grinder, so all other food scraps except bones can go to the...

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