Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
06-15-2015 Ideas and Innovation
Sustainability is something that students value, and it contributes to food quality.
05-22-2015 Ideas and Innovation
Foodservice operators shared some tips during the National Restaurant Association show.
04-22-2015 Ideas and Innovation
Here’s what the foodservice departments of several colleges and universities are doing to commemorate Earth Day.
04-21-2015 Ideas and Innovation
Here are four college-and-university feeding operations that each have diverted more than 10,000 pounds of food from landfills.
04-15-2015 Ideas and Innovation
A 200-gallon system enables the University of Montana to grow leafy greens and raise fish on campus.
04-13-2015 Ideas and Innovation
Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.
In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.
At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.
03-31-2015 Ideas and Innovation
This fall, San Diego State will become the first U.S. campus to ‘certify green’ all campus-owned dining locations.
If you want employees who have fire in their bellies irrelevant of age, you need to set expectations and not allow mediocrity.
Industry News & OpinionView All
Texas State University’s renovated dining hall, which will feature longer hours, is set up to encourage students and staff to stay awhile.
Managing Your BusinessView All
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
Ideas & InnovationView All