Going Green

A look at how operators are implementing environmentally friendly programs
This month FSD takes a look at how operators are employing sustainability initiatives. From bottled water bans and bus farms to turning food scraps into fuel, non-commercial directors are taking a...
At Montana State University, in Bozeman, dining services’ local purchasing program, called Montana Made, now purchases 23% of its products locally. Anna Diffenderfer, Montana Made program...
David Riddle, executive director for University Dining at Texas A&M University, in College Station, was in the right place at the right time when he was working at his prior job at the...
Food waste studies have become something of a norm at many college and universities, but Carla Iansiti, MSU Culinary Services sustainability officer at Michigan State University, in East Lansing, was...
After implementing a Meatless Monday program, Sodexo saw that customers were purchasing more vegetables, according to a new report by the Johns Hopkins Center for a Livable Future. In...
Community support has been instrumental in getting a sustainability program implemented at Salisbury School, a 300-student boarding school for high school boys in Connecticut. When the foodservice...
As part of the University of California system, the UCSF Medical Center is working to achieve the system’s goal of having 20% of all purchases made from sustainable sources by 2020. In...
Recycling plastic water bottles has long been routine at many institutions, but now some operations think that doesn’t go far enough; they want to get rid of the bottles completely. With...
San Diego Unified School District is taking the classic school icon—a yellow bus—and transforming it into a mobile farm. The project is modeled after the Truck Farm, a traveling...

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