Going Green

A look at how operators are implementing environmentally friendly programs
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.
The culinary and hospitality services division of Kennesaw State University has implemented a remineralization project that it claims has dramatically increased the levels of vitamins and minerals in...
One school district has found a way to make green by going green.
Kennesaw has become the first U.S. university to offer a bachelor of science degree in culinary sustainability and hospitality. The program will begin this fall, with a goal of 150 students...
Sometime early in 2014 the rules governing the first major overhaul of U.S. food safety regulations in more than 70 years, known as the Food Safety Modernization Act (FSMA) will take effect. 
Main Street Grill offers menu items created with 100% locally sourced products.
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.  ...

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