Michigan Dining shares sustainability best practices at a recent chefs’ gathering

The University of Michigan’s dining team shared its sustainability accomplishments during FoodService Director’s third annual Culinary Council Chefs’ Summit.

Steal This Idea

Steal this idea: Take it home

Offer a take-home meal option for students and staff.

Noncommercial stakeholders assess the cost of complying with governmental mandates. Are they facing more tailwinds or headwinds?

Noncommercial operators share how they're staying on top of packaging concerns.

This C&U operation uses the leftovers for doughnuts.

The food management company will introduce five plant-based recipes using ingredients featured in the report.

Here’s a few things to consider doing this back-to-school season.

Engaging students in sustainability on multiple levels has been essential, a program leader says.

Dyer is leaving the association of packaging manufacturers to become vice president of sustainability for one of its members.

On this week’s episode of “Dig In,” representatives from the foodservice company share how it’s making waste reduction a “top priority.”

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