Going Green

A look at how operators are implementing environmentally friendly programs
montana aquaponics
A 200-gallon system enables the University of Montana to grow leafy greens and raise fish on campus.
food waste
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.
eat lebanon valley college
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.
sdsu tables dining
This fall, San Diego State will become the first U.S. campus to ‘certify green’ all campus-owned dining locations.
eggs hay natural
The global food management firm says it will eliminate veal crates from the supply chain and switch to cage-free eggs.
san diego student lunches
Currently, 15% of the district’s produce comes from farms in San Diego County, and the rest comes from farms throughout the state.
local hatfield meats
Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.
Making sustainability a priority across all facets of a dining services program and becoming “widely recognized as a national model for a Green University.”

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