Foodservice Operation of the Month

Tahoe Truckee Unified School District: Schooled on sustainability

At this California district, conserving resources and cutting waste has become a way of life.


Schools produce 530,000 tons of food waste annually, new study estimates

The waste could be costing schools $1.7 billion each school year.

A unique partnership between the burger chain and Ford will use chaff from coffee beans to make housing for headlamps.

There are a handful of ways that foodservice facilities can be made more environmentally friendly. Check out these three easy ways to get the ball rolling.

The on-campus farm is providing the university with greens such as kale, cilantro, basil and lettuce.

The goal is to roll out the sustainable container program across campus next year.

The farm is located inside its dining facility and grows a variety of herbs and produce.

Around 40 students at Richfield High School had their hot lunches thrown away Monday and replaced with a cold lunch due to having a negative lunch balance of $15 or more.

The University of Michigan’s dining team shared its sustainability accomplishments during FoodService Director’s third annual Culinary Council Chefs’ Summit.

Offer a take-home meal option for students and staff.

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