Going Green

A look at how operators are implementing environmentally friendly programs
The Meatless Mondays campaign celebrated its 10th anniversary this year with a minimum of fanfare. But while the media largely ignored the milestone they certainly haven’t ignored the...
Cal Dining at the University of California, Berkeley, has found a way to reduce food waste with an approach that examines the problem before the first onion is cut or tomato is sliced.  ...
Two hospitals in north central New Jersey, working independently, have taken the same approach to sustainability by adding bee hives at their facilities. The goal at both hospitals—Overlook...
Since planting the rooftop garden at the Kansas Union at the University of Kansas, in Lawrence, five years ago, Janna Traver, executive chef, says it’s kind of been a hidden gem on campus...
The Valley Hospital, in Ridgewood, N.J., has a potentially sweet approach to using locally produced foods. The hospital has installed two colonies of bees on the roof of the healthcare system&...
We installed a closed-loop aquaponics food production system in our residential dining hall, the Food Zoo. This is an extension of our larger campus food production program and is a way to grow...
We had an opportunity with building a new facility to explore some new options. We were brainstorming ideas and the closed oil system was one of the things Jim had mentioned. He had seen the system...
We began exploring Green Restaurant Certification for our school accounts in 2004. It started because of a conversation with one of our clients, who said, “Besides athletics, you are the...
We launched a program in our C&U and corporate accounts called Stem to Root. Stem to Root dishes make use of all the edible, healthy parts of local, seasonal produce such as stalks, peels,...
Data is a powerful tool, something that managers with Compass Group knew. So they asked the corporate office for an expansion to the company’s FOODprint toolkit, which helps operators track...

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