Published in FSD C&U Spotlight
This fall, San Diego State will become the first U.S. campus to ‘certify green’ all campus-owned dining locations.
09-01-2014 Ideas and Innovation
Even the governor of the state of Virginia is impressed. Due to its continued commitment to sustainability and implementations of environmental initiatives, the dining services program at Virginia...
06-25-2014 Ideas and Innovation
Four hundred sixty-one colleges and universities across the United States participated in the 14th annual RecycleMania tournament.
06-17-2014 Ideas and Innovation
At the start of the spring semester, polystyrene foam was banned from all Duke University dining locations. Sustainability is a high priority at the Durham, N.C., campus—the university has been...
06-04-2014 Ideas and Innovation
In late April, the University of Maryland (UMD) dining services team, in College Park, launched the Terp Farm, the university’s new sustainable vegetable farm.
04-30-2014 Ideas and Innovation
This fall, the pizza and marinara sauce at the Cortland campus of The State University of New York (SUNY) may taste a bit more like home than usual.
04-10-2014 Ideas and Innovation
Gone are the days of all you care to eat at Mary Baldwin College, a Chartwells account in Staunton, Va. Students now can only purchase a Sustainable Meal Plan option.
03-19-2014 Ideas and Innovation
When a media report slamming the University of Iowa Hospitals and Clinics for the amount of pre-consumer food waste it generates came out in late 2012, Food and Nutrition Services Director Joan...
03-12-2014 Ideas and Innovation
Students at Lebanon Valley College, in Annville, Penn., are not wasting away—food waste that is.
03-10-2014 Ideas and Innovation
Two of Los Angeles-based Loyola Marymount University’s dining venues earned 3-Star Certification by the Green Restaurant Association (GRA) in December.
University dining services director says his program offers healthy options and actively seeks student input.
Industry News & OpinionView All
In response to student complaints that it was serving nearly raw meat and rotten produce, Aramark says it will step up its feedback process at a Canadian university.
Managing Your BusinessView All
A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.
Ideas & InnovationView All