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sustainability

People

Compass Group North America appoints first-ever practicing chef to Officer Board

 By Tara Fitzpatrick on Sep. 05, 2024

The new position highlights Compass Group’s focus on culinary, with a goal to amplify voices of its chefs and culinarians.

Operations

Futuristic track-and-trace reusable containers don’t get stolen, save planet to boot

 By Tara Fitzpatrick on Aug. 29, 2024

Sodexo partners with reusable packaging pioneer Topanga to bring advanced reusable to-go program to 10 college campuses this fall, with sustainability goals and new ways to measure those goals.

Menu

State of K-12 foodservice: Forging community ties

By Patricia Cobe on Aug. 27, 2024

Foodservice directors are working with local partners to enhance menu development, sustainability efforts and programming.

Sustainability

Coffee that cares: George Mason U’s new sustainable project goes beyond reusable mugs

By Tara Fitzpatrick on Aug. 21, 2024

But actually, the mugs are really cute. Mason Dining’s Sip Sip Club is a coffee and tea loyalty program-meets sustainability solution.

Sustainability

Delaware North's 'Bee the Difference' campaign donates $20,000 to protect the planet's pollinators

By Patricia Cobe on Aug. 20, 2024

The foodservice company generated funds from sales of two honey-sweetened craft cocktails served at 100 of its U.S. locations.

Sustainability

Innovative Kitchen Technology: How a reusable packaging program transformed a university’s sustainability and savings

Sponsored content from our partner Topanga.io on Aug. 19, 2024

As consumers prioritize sustainability, and foodservice operators still need to balance the budget, reusable packaging programs can be a big help for both goals.

Sustainability

Bryan Health's salad bowl goes local, thanks to the collective clout of small Nebraska farms

By Patricia Cobe on Aug. 14, 2024

Chef Nazim Khan mobilized local farmers to grow greens for the hospital, promising to purchase in volume and help with distribution.

Operations

Sustainability in foodservice: Different viewpoints, different challenges

Sponsored content from our partner IFMA on Jul. 30, 2024

Sustainability challenges for foodservice operators vary significantly. From colleges to healthcare and restaurants, discover how geographical, corporate, and generational factors influence sustainability practices. Learn about IFMA’s new cross-industry initiative aimed at developing innovative solutions and best practices for sustainability and food waste reduction.

Sustainability

Federal government takes a big step in phasing out single-use food containers

By Peter Romeo on Jul. 25, 2024

The White House pledged to halt the use of the packaging in all federally supported foodservice operations by 2027.

Sustainability

Sea vegetables make a splash with diners in schools and healthcare

By Patricia Cobe on Jul. 19, 2024

Foodservice provider CulinArt piloted a program at three accounts to promote the sustainability and health benefits of aquatic foods.

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