Going Green

A look at how operators are implementing environmentally friendly programs
local produce
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.
food waste trash
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.
miller dining hall
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.
pennswood village salad
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.
styrofoam polystyrene
There are more compostable options available than ever in competition with polystyrene, long the disposable packaging of choice thanks to its low cost.
sustainable growth
To grow lettuces year-round, the University of Massachusetts Dartmouth and Worcester State University recently leased hydroponic shipping container farms.
food waste trash
During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.
Sierra Magazine has released a roundup of colleges and universities that champion sustainable practice in its annual America’s Greenest Universities list.
Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.
Despite the brutal Boston winter, the Red Sox's rooftop garden—dubbed Fenway Farms—launched just in time for opening day of the 2015 season in April...

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