Going Green

A look at how operators are implementing environmentally friendly programs
peppers jars

Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

alice waters

Alice Waters shares ideas on promoting edible education in schools.

green world hands sustainability

Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.

nra show chopped
All eyes in the food industry, whether in the restaurant world or noncommercial dining, are, it seems, turned to clean menu labels and sustainable dishes, but sustainability and social responsibility...
wasted food garbage
While the Food Date Labeling Act as written only applies to consumer food products, it could have a trickle-down effect on other areas of the food industry.
solar panels wind turbines
With big names partnering with energy providers through rebate programs, it could be prime time to catch some rays—but only if the investment fits.
asparagus
While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.
wormy apples
Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.
deep fryer oil
Partnering with a small business venture founded by a Clark graduate, the department now turns its waste fry oil into biofuel that heats an academic building.
fisherman fish basket
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.

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