Going Green

A look at how operators are implementing environmentally friendly programs
st lukes kitchen
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.
GEEA logo
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...
recyclemania-logo
Four hundred sixty-one colleges and universities across the United States participated in the 14th annual RecycleMania tournament.
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...
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.
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.
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.
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...
Students at Lebanon Valley College, in Annville, Penn., are not wasting away—food waste that is.
Two of Los Angeles-based Loyola Marymount University’s dining venues earned 3-Star Certification by the Green Restaurant Association (GRA) in December.

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