Going Green

A look at how operators are implementing environmentally friendly programs
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.  ...
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&...

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