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.
04-14-2007 Ideas and Innovation
At Otisville State Correctional Facility, a New York State prison, growing fresh produce for the dining hall teaches inmates skills by having them work on a cutting-edge hydroponic garden experiment.
03-13-2007 Ideas and Innovation
Out in the heartland of the Midwest, Grinnell College dining services is making a commitment to sourcing local products.
02-14-2007 Ideas and Innovation
Several levels of the LEED certification program recognizes operators who are making a difference. Environmentally conscious operators speak out about the process.
02-09-2007 Ideas and Innovation
The University of Colorado-Boulder campus is embracing sustainability at students' behest. To satisfy that demand, Dining Services has been following a six-point plan that includes...
A growing number of noncommercial foodservice operators are participating in LEED certification. Operators speak about how others can join the movement.
12-04-2006 Ideas and Innovation
Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious? As organic foods become more prolific, operators are asking these questions...
10-06-2006 Ideas and Innovation
The University of California at Berkeley and the government office complex for the EPA show others how easy it is to make foodservice environmentally friendly. By "greening" their business...
08-15-2006 Ideas and Innovation
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
Industry News & OpinionView All
A discussion about alternate career routes for chefs with Cardinals team Chef Simon Lusky and SSM DePaul Health Center Sous Chef Kore Wilbert.
Managing Your BusinessView All
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Ideas & InnovationView All