Michigan State dining receives green certification

June 11—The Office of Campus Sustainability at 45,500-student Michigan State University recently recognized 12 Culinary Services kitchens with a green certification for their sustainability efforts.

The department’s sustainability efforts include the purchase of local and regional food products—117 Michigan vendors and 36 Great Lakes regional vendors—through the Michigan Apple program and Farm to MSU; The Spartan Harvest program, which brings produce from the university’s organic farm to campus salad bars; the recycling of plastic, cardboard, household metals, paper and newsprint; and the Daylight Dining program, in which lights are turned to reduce energy consumption during peak daylight hours.

The certification program was designed to recognize MSU departments that have taken steps to reduce their environmental footprint.

“A main goal of the certification program is to ensure that people become more educated on sustainability in their area,” Diane Barker, assistant director for residential and hospitality services sustainability, said in a press release. “We hope that they will continue to practice what they learned and teach others ways to be more sustainable in their day-to-day activities.”

 

More From FoodService Director

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources