Incorporating quality ingredients created sustainably

For foodservice professionals who are working hard to implement sustainability initiatives at their operations, it can be tough to find comprehensive information about how food is sourced and how a certain ingredient impacts the environment.


Bon Appetit Management Co. reinforces commitment to local sourcing

The company’s Eat Local Challenge motivated culinary teams to create dishes with ingredients from within 150 miles.

As foodservice operators face unprecedented challenges, finding eco-friendly alternatives to resource-intensive practices may not be top of mind.

Plastic bags used in campus retail and foodservice locations will be the first to go.

Operators share how they’re dealing with availability, sustainability and other issues as packaging demand grows.

Empower employees to encourage their peers to waste less.

Manhattan Beach Unified School District switched to aluminum canned water at some of its schools at the start of the school year.

Providence St. Joseph Medical Center donates about 150 pounds of food a week to a local food pantry.

At this California district, conserving resources and cutting waste has become a way of life.

Here's how operators across the country are dealing with food waste and food insecurity.

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