Published in Healthcare Spotlight
When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.
11-11-2014 Ideas and Innovation
Making sustainability a priority across all facets of a dining services program and becoming “widely recognized as a national model for a Green University.”
10-22-2014 Ideas and Innovation
Woodruff Dining Hall at the Georgia Institute of Technology (Georgia Tech), in Atlanta, underwent a culinary renovation this fall. Dining at the hall, known affectionately as Woody’s, is now...
09-30-2014 Ideas and Innovation
Through a partnership with the national program Bicycle Benefits, campus bicycle riders at the University of Washington, in Seattle, can get 10% off their purchases at two campus foodservice...
09-25-2014 Ideas and Innovation
Oklahoma-based food producers are one of the highlights each month at Oklahoma State University, in Stillwater. Through the Made in Oklahoma program, Oklahoma vendors are invited to campus each month...
09-16-2014 Ideas and Innovation
The three-year-old facility, part of the St. Luke University Health Network, is getting as much as 80% of the produce its foodservice department uses from its own backyard.
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.
Many schools have already done a fantastic job of reducing salt, cooking from scratch and adapting condiments with herbs and spices instead of salt.
Industry News & OpinionView All
Union Springs Central School District discovered “weakness with controls over cash collections, employee purchasing of meals and non-prepaid transactions,” according to USCSD’s superintendent.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All