Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.
Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.
All eyes in the food industry, whether in the restaurant world or noncommercial dining, are, it seems, turned to clean menu labels and sustainable dishes, but sustainability and social responsibility...
While the Food Date Labeling Act as written only applies to consumer food products, it could have a trickle-down effect on other areas of the food industry.
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
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.
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
