Published in Healthcare Spotlight
When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.
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.
03-31-2015 Ideas and Innovation
This fall, San Diego State will become the first U.S. campus to ‘certify green’ all campus-owned dining locations.
02-25-2015 Ideas and Innovation
02-19-2015 Ideas and Innovation
The global food management firm says it will eliminate veal crates from the supply chain and switch to cage-free eggs.
02-16-2015 Ideas and Innovation
Currently, 15% of the district’s produce comes from farms in San Diego County, and the rest comes from farms throughout the state.
11-13-2014 Ideas and Innovation
Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.
As the workforce has become more diverse age-wise, with 20-somethings working next to 60-somethings, it’s become more important to foster interaction and set goals as a team.
Industry News & OpinionView All
Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All