Catering and delivery business will use compostable and recyclable.
Students initiated the program to reduce food waste.
Districts would save at least $100,000 to $200,000 in the first year of the program.
New system is offered at Adele's, a popular campus restaurant...
Contract is valued at $200 million in revenues.
Twenty-three colleges form partnership with EPA’S Food Recovery Challenge.
District cites federal regulations as requiring options, not as a choice.
District serves lunches with no utensils and compostable food.
Signage encourages students to separate waste instead of staff doing it behind the scene.
By eating foods marked with green label, Indiana woman improves health.
Chiles are a “hot” trend for 2014. Food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.
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State lawmakers have passed a new food safety law that they wish they hadn't.
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Wishard Hospital, which graced Indianapolis for 150 years, is no more. In its place is a sleek 350-bed medical center.
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