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.
A free bus pass and extra
Meal plan would offer dining plan at reduced price.
National Restaurant Association new awards program innovations in five key areas.
Closing will occur beginning June 15.
By focusing on training its staff, Chartwells was able to improve the guest experience.
From mobile units to a vegan café, UNT reaches out to customers all over campus.
Dining services has taken a multi-department approach to improving the health of its customers.
Permacuture gardens provide food and community service opportunities for campus.