Montana State purchases 23% of its products locally.
Technology was developed at the university.
Colleges working together to develop waste standard.
Study found that 49% of operators who implemented Meatless Monday programs reported an increase in purchases of vegetables.
Rehab center reinvents a classic.
Program answers demand for an environmentally friendly dining service.
System has goal of having 20% of all purchases made from sustainable sources by 2020.
Bans sweeping the C&U segment as way to reduce waste.
San Diego Schools hope to transform a school bus into a traveling farm.
Bon Appétit is pushing animal producers toward responsible purchasing.
Fedele Bauccio fights for his company’s position as a sustainability leader.
Community comes together for harvest event.
Permacuture gardens provide food and community service opportunities for campus.
Urban and rural, gardens are aiding sustainability at Parkhurst accounts.
Going self-op inspires new waste management system at Georgia State.