Western Washington competing in RecycleMania

Competition promotes recycling and composting on college campuses.

March 6—Lucas Minor, Aramark Higher Education’s marketing manager, said in an email that University Dining Services at Western Washington University is committed to minimizing Western’s environmental footprint by “fostering a culture that reduces, reuses, and recycles waste.”

Western will participate as part of Zero Waste Western, an Associated Students Recycle Center program that aims to eliminate waste on campus. Dining services plans to divert as much waste as possible so that 100 percent of products can be recycled, composted and diverted from landfills, Minor said.

“This includes composting and the recycling of paper, metal, plastic, cardboard and 100 percent of our fryer oil used by the dining services,” he said.

On an average weekday, eight to nine 60-gallon compost carriers are filled amongst the three dining commons, Minor said.

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Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

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From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

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Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

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When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

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Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

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