Only time will tell if the Food Safety Modernization Act will make buying local difficult for foodservice operators.
Tracking food waste is done with equipment and software from LeanPath.
Overlook Medical Center and The Valley Hospital have established rooftop apiaries.
Aquaponics system produces 150 pounds of greens and large tilapia for department.
Hospital implements closed-loop oil recycling system.
Flik schools have certified 26 locations as Green Restaurants.
Stem to Root dishes make use of all the edible, healthy parts of produce such as stalks, peels, rinds and roots.
Compass Group partners with FirstCarbon to improve its FOODprint Toolkit.
NC State fosters student engagement through local purchasing program.
The Alumni Connection Dining Services at North Carolina State seeks ways to boost student perception of sustainability program.
Gonzaga University partners with local farmer to create indoor garden.
UC-Santa Barbara concept focuses on organic, local fare.
Sending food scraps to farm diverts waste in lieu of composting program.
The Academy for Global Citizenship's goal is to focus on positive health and nutrition, environmental sustainability and international mindedness.
Farm-to-school programs coupled with nutrition education encourages students to try new items.
Dining Services set to be among the beneficiaries of campus’s organic farming initiative.
FSD takes a look at how operators are employing sustainability initiatives.
Montana State purchases 23% of its products locally.