Going Green

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

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