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sustainability

Operations

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.

FSD Culinary Council

Promoting sustainability through a return to culinary roots

By Patricia Cobe on Oct. 23, 2018

Chef Njathi Kabui embraces activism to spur change.

Operations

Nutrition team at Ashtabula Area City Schools visits 2 local farms

By FSD Staff on Oct. 22, 2018

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

Menu

Blended burgers show their diversity

By Peter Romeo on Oct. 19, 2018

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.

Operations

The table comes to the farm at University of Michigan

By Patricia Cobe on Oct. 09, 2018

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

FSD Culinary Council

Driving sustainability on a large scale

By Patricia Cobe on Oct. 05, 2018

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

Operations

Calif. foodservice spots banned from providing plastic straws

By Peter Romeo on Sep. 21, 2018

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

Operations

9 totally doable sustainability initiatives for foodservice operators

By Alaina Lancaster on Sep. 20, 2018

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

Operations

In sustainability move, UConn switching to smaller plastic cups

By FSD Staff on Sep. 11, 2018

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