Reusable boxes grow in popularity at the University of Maryland

Last fall, students used up to 3,600 reusable takeout containers a week.

COLLEGE PARK, Md.—More than two years after Dining Services introduced a reusable takeout container, more students than ever are choosing the more sustainable option instead of the standard white disposable containers.

In fall 2013, students used between 3,000 and 3,600 OZZI reusable containers a week — a number that’s grown every semester since the box’s debut in fall 2011, when Dining Services officials ordered 1,000 containers. But that barely puts a dent in the roughly 1 million disposable white containers students use every year, said Allison Lilly, Dining Services sustainability and wellness coordinator. What do you think?

It’s difficult to tell what kind of effect the OZZI boxes have on reducing waste, Lilly said, but she’s optimistic about the progress.

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Industry News & Opinion

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Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

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Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

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Industry News & Opinion

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In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

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Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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