Continue to Site >>>

sustainability

Sustainability

Aramark Collegiate Hospitality teams up with Audubon Nature Institute on sustainable seafood partnership

By Reyna Estrada on Nov. 02, 2023

Through the partnership, Aramark chefs will learn about sustainable seafood and integrate that knowledge into their sourcing strategies.

Sustainability

Climate labeling is correlated with demand for low-carbon meals, Chartwells Higher Education finds

By Reyna Estrada on Nov. 01, 2023

Chartwells Higher Education and HowGood reveal the results of the first year of their climate-labeling partnership.

Operations

How Chartwells K12 is using grant funding to bring farm-fresh meals to students' plates

By Benita Gingerella on Oct. 26, 2023

The foodservice provider secured a grant through the New Jersey Department of Agriculture to provide students in the state with local ingredients throughout the school year.

Sustainability

How the Museum of Science and Industry's kitchen renovation solved sustainability challenges

By Reyna Estrada on Oct. 23, 2023

While redesigning the kitchen at the Museum of Science and Industry, sustainability and employee satisfaction were top of mind.

Sustainability

University of Dayton surpasses its plant-based goal

By Reyna Estrada on Oct. 18, 2023

The university established a goal to serve 30% plant-based options by 2025. The dining program now offers over 40% plant-based entrees.

Sustainability

4 ways to reduce food waste in your operation

By Reyna Estrada on Oct. 11, 2023

Chef manager at Rutger University’s Harvest Cafe, Alexandra Ceribelli, led a workshop session at MenuDirections where she discussed innovative ideas on cutting food waste.

Sustainability

Food businesses are falling short on their sustainability commitments

By Reyna Estrada on Oct. 05, 2023

Sodexo scored the highest in the restaurant and foodservice section of the 2023 Food and Agriculture Benchmark and McDonald’s rounds out the top five.

Sustainability

ISS is on track to cut food waste in half by 2027

By Reyna Estrada on Sep. 27, 2023

The foodservice provider's waste-reduction strategy involves optimized food procurement, planned out menus and a focus on changing consumer behaviors.

Sustainability

How UW Health is reimagining hospital food with a focus on diversity and sustainability

By Reyna Estrada on Aug. 29, 2023

The hospital system's culinary and clinical nutrition teams aim to make the healthy choice the easy choice, to benefit both diners and the environment.

Operations

State of K-12 foodservice: Community connections

By Benita Gingerella on Aug. 10, 2023

Operators are joining forces with local farmers and trying new tacks to reduce waste.

  • Page 3