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sustainability

Sustainability

What's in store for Earth Day 2024 in on-site foodservice

By Reyna Estrada on Apr. 18, 2024

Earth Day 2024 is quickly approaching. Here’s a look at how the on-site industry is celebrating.

Sustainability

Northern Arizona University leans into reuse

By Reyna Estrada on Apr. 03, 2024

The university has recently implemented a required reusable container system at select campus restaurants.

Sustainability

The University of Texas makes half of its meals plant-based

By Benita Gingerella on Mar. 13, 2024

The school partnered with the Humane Society of the United States to increase its plant-based offerings.

Sustainability

New group aims to make noncom the engine driving sustainability

By Peter Romeo on Mar. 07, 2024

Composed of operators and suppliers, the Sustainability Leadership Team intends to remove the roadblocks to best practices at every step of the supply chain.

Sustainability

Kent State University doubles its plant-based commitment

By Reyna Estrada on Feb. 27, 2024

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

Sustainability

James Beard Foundation launches campaign to speed federal action on climate change

By Patricia Cobe on Feb. 23, 2024

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Sustainability

5 ways to go green at your next catered event

By Benita Gingerella on Feb. 22, 2024

Take a look at these sustainable ideas shared during Catersource + The Special Event last week in Austin, Texas.

Operations

Picadeli is bringing affordable, sustainable salad bar options to the on-site foodservice space

By Reyna Estrada on Feb. 21, 2024

Picadeli salad bars are popping up more and more in the on-site foodservice space. Here’s a look at how the salad bars offer sustainable, affordable products with minimal labor.

Sustainability

ISS Guckenheimer debuts new plant-forward dishes in honor of World Pulses Day

By Reyna Estrada on Feb. 09, 2024

The five new menu pulse-centric menu items will be offered at the foodservice provider’s corporate sites.

Sustainability

Foodservice leaders discuss the future of sustainable dining

By Reyna Estrada on Feb. 07, 2024

The National Association of College and University Food Services College Dining 2030 and Beyond report revealed insights pertaining to the storytelling behind sustainability, the difficulties in balancing cost and sustainable products, and how to integrate CSR initiatives into campus culture.

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