Northern Arizona University leans into reuse

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


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

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

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

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

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

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

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.

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

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.

Farmington Municipal Schools was awarded Elior North America’s Doing Good award for its work in diverting food waste from the landfill.

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