Going Green

A look at how operators are implementing environmentally friendly programs
Dave McTigue, culinary and nutrition director for Lanier Village Estates, is always looking for ways to enhance the image and quality of the dining program at this ACTS Retirement Community&mdash...
Getting students engaged was top of mind for the dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students...
Dining Services staff at North Carolina State University believe they have the best sustainability program nobody knows about. So staff dietitian Lisa Eberhart, R.D., is leading an effort to change...
An empty expanse of windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university,...
After visiting Burgerville, a sustainable burger concept based in Oregon and Washington, Sue Hawkins, director of University Center Dining Services, decided that was just the kind of concept her...
Starbucks doesn’t just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that Bon Appé...
When the dining department at Western Michigan University was looking at ways to be more environmentally sound regarding food waste, the department’s first choice was a composting program,...
The Academy for Global Citizenship opened in 2008. Our whole mission is to focus on positive health and nutrition, environmental sustainability and international mindedness. As part of our mission...
Nutrition education is becoming an increasingly important aspect for child nutrition directors. With the new meal regulations in effect as of July 1, school meals must now include a wider variety of...
This fall, the University of Nevada at Reno will join the ranks of those institutions of higher education that grow some of their own produce. A demonstration farm is planned on land located at UNR...

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