The Restaurants at Woodland, Indiana University, Bloomington

The densely wooded area of Bloomington served as the design inspiration for The Restaurants at Woodland, keeping sustainable features and pursuit of LEED Certification high on the priority list. “Really the whole area is naturally a woodland, forest-type of ecosystem [and] on our campus trees are very, very important—so much so that buildings are built around trees,” Frank explains. “When it comes to the design, there are, in very tasteful ways, elements of wood and branches and leaves and things like that. Some of the things that stand out to me are some of the finishes on the lighting and the edges of the tables and in the carpet patterns. You see things that look like wood or are wood and there are live plants in all of the dining rooms. There are [also] booths [with] frosted glass [panels] in between some of them, and sort of melted inside the glass are these skinny branches and twigs and you can see that it’s actual wood. And of course there’s a lot of natural light so you get to see those colors really well.”

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Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
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A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

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Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

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Managing Your Business
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When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

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