The state of C&U foodservice: Ongoing outreach

Collaboration has helped teams' efforts to aid their communities and the environment.


Cura’s Rescue Recipe Throwdown inspires chefs to cut waste

Creative menu items have come out of the competition, proving that banana peels, avocado pits and pepper seeds have a place in the cooking pot instead of the trash.

The boxes contain contributions from farms and businesses in the Pittsburgh area and are designed to build consumer awareness about sustainability and local agriculture.

The law goes into effect next year for restaurants, but school foodservice facilities have longer to comply.

Bon Appetit foodservice management company plans to reduce greenhouse gas emissions through its food purchasing decisions.

The shipping container gardens are part of a partnership between the school’s dining department and its college of agriculture.

Here’s a look at what FSD's editorial team is currently keeping an eye on.

Arden Road Elementary School’s “No Stinkin’ Food Waste” program has saved close to 2,000 pounds of food from the landfill.

Increased demand for meatless menu items is fueling creativity.

Here’s how foodservice teams across the country are sharing sustainability efforts with diners.

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