Going Green

A look at how operators are implementing environmentally friendly programs
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.
wormy apples
Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.
deep fryer oil
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.
fisherman fish basket
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
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.


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