sustainability

Operations

Florida Blue changes up cafe service to a fast-casual restaurant model

The new setup better accommodates employees’ more flexible work schedules, the labor shortage and purchasing.

Menu

Recipe report: Earth-friendly dishes

These five eco-friendly recipes pay tribute to Earth Month without putting a strain on the kitchen.

Operators plan special menus, cookbooks, scavenger hunts and more to encourage guests to take action.

During April, guests will receive eco-friendly drink coasters to take home and plant.

The Sodexo dining team on campus planned and prepared a multi-course meal with Future 50 ingredients.

The agency is purchasing 10 robots to help reduce food waste and support staffing at dining facilities.

Waste Not 2.0 helps dining teams identify and reduce waste in the kitchen.

The chefs were challenged to create an innovative, tasty and visually appealing three-course meal from wasted food.

These trends are among the top 10 highlighted in the National Restaurant Association’s annual “What’s Hot” report.

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

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