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.
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.