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sustainability

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Former FSD of the Month opens new business

 By Paul King on Jan. 20, 2015

“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”

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Farmers’ markets near medical centers and clinics promote healthy eating

 Jan. 14, 2015

A Kaiser Permanente physician in Oakland, Calif. started a farmers’ market to make fresh fruits and vegetables more convenient and readily available. More than a decade later there are over 50 Kaiser-associated farmers’ markets in four states.

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San Diego schools work with local farms to fight childhood obesity

Jan. 13, 2015

San Diego growers produce more than $560 million per year of fruits and vegetables suitable for the school market, the report says.

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Idaho offers grants for educational garden programs

Jan. 13, 2015

The Idaho Department of Education is offering grants for schools to implement a hands-on educational garden program.

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Sterling College ranks 1st in healthy, fair and sustainable foodservice

Jan. 09, 2015

Sterling College, already known for growing 20% of its own food on campus, has been confirmed as the top college in the U.S. that eats food that is local, sustainable, humane, and fair-trade.

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S.C. farm-to-school initiative goes statewide

Jan. 07, 2015

The program will expand from Berkeley, Charleston, and Dorchester counties to also include counties across the state, where the Medical University of South Carolina's Boeing Center for Children's Wellness has worked to help schools implement their wellness policies.

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Farm to fork programs gaining popularity

Jan. 06, 2015

Many students are curious about how what they eat gets from the farm to the fork - and want to explore the environmental, economic, historical, cultural, social justice and public health issues along that path.

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Composting measured in tons on UGA campus

Jan. 06, 2015

UGA’s dining halls serve about 28,000 meals each day when school is in session, and not everyone cleans their plate.

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South Carolina hospital switches to eco-friendly food containers

Jan. 05, 2015

To reduce the use of Styrofoam plates and bowls, the hospital has started using plates and bowls made of plant fibers, according to a news release.

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Miami U Dining Services goes local

Jan. 05, 2015

From made-in-Butler-County honey in every Miami University dining hall to a farmers market in Uptown Oxford each weekend, Miami University students have a growing taste for local food – and the university is catching on.

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