Partnering with a small business venture founded by a Clark graduate, the department now turns its waste fry oil into biofuel that heats an academic building.
04-15-2016 Ideas and Innovation
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
03-30-2016 Ideas and Innovation
Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.
03-15-2016 Ideas and Innovation
The U.S. EPA estimates Americans generated 37 million tons of food waste in 2013. Here are more statistics on how that breaks down—and how to help.
A lot can be said for a silver spoon. At Montana State University’s Miller Dining Hall, a few spoons contributed to a 50 percent reduction in food waste.
02-16-2016 Ideas and Innovation
A resident-run garden complex at a Pennsylvania senior living facility provides produce for the foodservice operations—and an opportunity for much-needed social interaction.
There are more compostable options available than ever in competition with polystyrene, long the disposable packaging of choice thanks to its low cost.
To grow lettuces year-round, the University of Massachusetts Dartmouth and Worcester State University recently leased hydroponic shipping container farms.
12-15-2015 Ideas and Innovation
During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.
10-15-2015 Ideas and Innovation
Sierra Magazine has released a roundup of colleges and universities that champion sustainable practice in its annual America’s Greenest Universities list.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All