Fedele Bauccio fights for his company’s position as a sustainability leader.
Turchan has been at university since 2007.
Aramark now provides prepackaged kosher meals for students.
A holiday break refresh is all this concept needed to get things cooking again.
Subway Café features expanded menu and high-end finishes.
Adminstrators planning for 3.5% increase in food costs.
Aramark study showed trayless reduces about two ounces of waste per person, per meal.
Dining hall partnered with local restaurant to bring sustainable food to campus.
When composting isn't possible, other ways to reduce waste are vital.
Despite lack of government regulations, university promotes health to students.
Cornell University's baked chicken Marsala reduced calories by 50%
Dining Hall sees 200 more students each night
Mae Ikerd doesn't sweat the small stuff at University of Montana.
Department wanted equipment that would be flexible if the menu changed.
Last year 20% of food purchases at Luther were from local sources.
Bon Appetit managers are there to ensure high-quality dining experience.
Nominations via social media helped determine rankings.