Continue to Site >>>

sustainability

Operations

Central College focuses on Iowa food

 Nov. 06, 2014

One of Phillips' biggest projects in his short tenure as director was a recent All-Iowa Day event, where nearly all the food was prepared with product from purveyors within 20 miles of Pella.

Operations

Arizona State sets “waste-free” goal of 2015

 Nov. 05, 2014

With the hustle and bustle of over 80,000 students, workers, and faculty at Arizona State University — one of the nation’s largest universities — making it through one day without waste is nearly impossible.

Operations

Farm to Campus program comes to Transylvania U.

Oct. 30, 2014

Agriculture Commissioner James Comer applauded Transylvania University leaders for their commitment to their students, faculty, and staff as well as local farmers as Transylvania joined the Kentucky Department of Agriculture’s Farm to Campus Program in a ceremony Wednesday on the university campus.

Operations

Hydroponic farm excites tenants of NYC senior residence

Oct. 29, 2014

For 40 years, the rooftop of the Hargrave House has been closed to tenants, its views of Central Park and the neighborhood's mosaic of buildings unappreciated by the low- to middle-income seniors who live there.

Operations

Harvest Festival celebrates Boulder’s Food-To-Table program

Oct. 27, 2014

Mark Guttridge, of Longmont's Ollin Farms, handed out yellow, purple and orange carrot sticks on Sunday at the Boulder Valley School District's inaugural Harvest Festival while talking up the freshness and quality of local produce.

Operations

Vermont struggles to get local dairy and beef into schools

Oct. 23, 2014

The Vermont Agency of Agriculture reports that 870 cow dairies produce 2.6 billion pounds of milk annually, along with dairy beef from an estimated 26,400 to 33,000 cows.

Operations

Colorado’s dining services faces challenges in going green

Oct. 22, 2014

CU’s Dining Services, much like the rest of the university, prioritizes the development and implementation of sustainable initiatives, but there are still institutional challenges that make environmental efficiency hard to attain.

Operations

Squaring up fresh at Georgia Tech

Oct. 22, 2014

Woodruff Dining Hall at the Georgia Institute of Technology (Georgia Tech), in Atlanta, underwent a culinary renovation this fall. Dining at the hall, known affectionately as Woody’s, is now restaurant style with menus crafted around the availability of local products.

Operations

Clark County honored for farm-to-school movement

Oct. 17, 2014

The prestigious award recognizes outstanding leadership in the national Farm to School program, and Clarke County was one of 30 school districts in the state to receive it.

Operations

California district serves up farm-fresh food

Oct. 17, 2014

The Turlock Unified School District has been a leader in ditching bad cafeteria fare in favor of items with less fat and salt and more vitamins and fiber.

  • Page 56