Sierra Magazine has released a roundup of colleges and universities that champion sustainable practice in its annual America’s Greenest Universities list.
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.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
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