Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.
07-16-2007 Ideas and Innovation
Central Vermont's Food Works at Two Rivers Center, a progressive non-profit organization, is supplying schools, hospitals, and senior sites with produce fresh from the fields...
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...
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
Industry News & OpinionView All
The state’s new Superintendent of Education is allowing schools to apply for a waiver to sell unhealthy snacks on certain days.
Managing Your BusinessView All
Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
Ideas & InnovationView All