Current and breaking news about the foodservice industry
The plates began disappearing after Boston College switched to reusable ware as part of a sustainability initiative.
Administrative staff created sandwiches to be added to the menu for a limited time.
Just over 100 employees will join a branch of the Service Employees International Union.
The lift is aimed to reduce waste, as students were rejecting plain milk and throwing away the containers.
The extra money gives students more flexibility to eat outside of the dining halls.
The vendor aims to reduce on-site emissions by 34% in under 10 years.
For corporate cafeteria customers, rewards points promoted healthy choices more successfully than discounts.
The eatery recently concluded a $591,000 revamp.
Some have reported undercooked food and meat being served in vegetarian dishes.
The ban was part of an effort to conserve water during a drought.


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