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.
10-15-2015 Ideas and Innovation
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...
09-15-2015 Ideas and Innovation
While some New York City restaurants railed against a ban on polystyrene packaging, which was recently overturned, Columbia University was years ahead of the game.
08-18-2015 Ideas and Innovation
When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.
08-15-2015 Ideas and Innovation
Small equipment adjustments and training allowed University of California, Santa Cruz to beat its water goal, using just 4.23M gallons—a 19% decrease.
While many foodservice directors champion sustainable food, finding a greener way to clean with plant-derived agents might not be so straightforward.
07-13-2015 Ideas and Innovation
Campus beekeepers at Boise State University and other colleges work to maintain foodservice supply amid concerns of honey bee colony collapse disorder.
06-23-2015 Ideas and Innovation
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.
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
Industry News & OpinionView All
The food truck's menu will reflect what the chef wants to curate each day, officials say. ...
Managing Your BusinessView All
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
Ideas & InnovationView All