Hospital foodservice program wins award for sustainability

Abraham Lincoln Memorial was recognized for reducing waste and greenhouse gases and increasing sales of healthy food.


Guilt-free snacking with plant-forward options

For noncommercial foodservice facilities, offering healthy snacks means offering both packaged and freshly prepared grab-and-go options, and as more people look for better-for-you choices, plant-based fare is becoming more common in the snacks category.

Waste is a serious problem at colleges today, and operators are taking notice. Here are some tips on dealing with coffee waste on campus.

A host of innovations are being tried to divert single-use hot-drink containers from landfills, from cup sharing to “clever cups” that can order and pay for a refill. Here’s a sampling.

See how many dishes chefs can make with imperfect produce.

Chef Njathi Kabui embraces activism to spur change.

The trip allowed the team to get an inside look at the farms’ day-to-day operations.

This year’s winners of the Blended Burger Project competition are packed with differentiators, from specialty ketchups to mushroom-infused queso. Here’s a look.

At a recent culinary gathering, Michigan Dining chefs cooked up dinner in the fields.

How a big university and a big company are moving to reduce their carbon footprint.