Published in Wellness Watch
Kathy King offers insight on how to tailor sourcing initiatives to a senior living facility.
06-15-2015 Ideas and Innovation
At last measure, food waste contributed 28 percent of the total 251 million tons of trash that ended up in landfills, the Environmental Protection Agency reports.
Sustainability is something that students value, and it contributes to food quality.
05-22-2015 Ideas and Innovation
Foodservice operators shared some tips during the National Restaurant Association show.
04-22-2015 Ideas and Innovation
Here’s what the foodservice departments of several colleges and universities are doing to commemorate Earth Day.
04-21-2015 Ideas and Innovation
Here are four college-and-university feeding operations that each have diverted more than 10,000 pounds of food from landfills.
04-15-2015 Ideas and Innovation
A 200-gallon system enables the University of Montana to grow leafy greens and raise fish on campus.
04-13-2015 Ideas and Innovation
Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.
In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.
At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.
As college customers’ expectations evolve, Yale plans to leverage data to stay ahead.
Industry News & OpinionView All
Michigan food producers and culinary experts are finding ways to connect farm and fork in college dining halls.
Managing Your BusinessView All
How do operators run micromarkets while also avoiding theft?
Ideas & InnovationView All