Foodservice rethinks the disposable coffee cup

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.

Steal This Idea

Stretch a ton of tomatoes

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.

Customers of full-service establishments can still get one upon request.

Here are some little things operations are doing to help curb climate change.

The changeover will be complete across campus in about a year and a half.