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sustainability

Operations

Marquette University debuts resuable takeout containers in dining halls

 Sep. 08, 2014

It's the latest "green" thing at Marquette University, and every freshman and sophomore in a residence hall has one.

Operations

Kentucky to start $5 million institute to bolster locally grown food

 Sep. 04, 2014

The University of Kentucky plans to set up an institute aimed at bolstering the consumption of locally grown food with the help of $5 million from the multi-national corporation Aramark, which recently took over the school's dining services.

Steal This Idea

CSA reimbursements

Sep. 03, 2014

Due to our strong focus on wellness and sustainability, three years ago Luther College began providing Community Supported Agriculture (CSA) reimbursements to faculty and staff.

Operations

Rewards for successful sustainability

Sep. 01, 2014

Even the governor of the state of Virginia is impressed. Due to its continued commitment to sustainability and implementations of environmental initiatives, the dining services program at Virginia Tech University, in Blacksburg, received the bronze rating of the 2014 Governor’s Environmental Excellence Award earlier this year.

Operations

Resuable takeout container program expands across Penn State campuses

Aug. 27, 2014

A pilot program that tested reusable takeout containers at two Penn State Behrend student cafeterias will expand to all Penn State campuses this fall.

Design

Florence Moore Dining Hall, Stanford University

By Megan Warmouth on Aug. 22, 2014

Shirley Everett, senior associate vice provost of residential & dining enterprises, had a vision “to create a unique design, which enhances the student living and learning experience with an equally innovative, educational and sustainable dining experience” at the Florence Moore Dining Hall.

Operations

UConn’s Buckley dining hall receives green certification

Aug. 20, 2014

One of the eight residential dining units at the University of Connecticut, in Storrs, Buckley Dining, has been awarded a Three Star Certified Green Restaurant from the Green Restaurant Association (GRA).

People

Bertrand Weber: Game on

By Becky Schilling on Aug. 14, 2014

Bertrand Weber has transformed child nutrition services at Minneapolis Public Schools by moving away from a prepackaged meal model to cooking from scratch on site.

Operations

Hospital’s farmers’ market offers fresh look at foods

Aug. 12, 2014

Methodist Hospital market included a cooking demonstration from its executive and sous chef.

Steal This Idea

Sustainable blog

Aug. 11, 2014

We created a Sustainable Products Project blog using Blogspot, Google Maps and Google Earth. Once we identify local food items that we use they are imported into the blog. The item then has travel miles associated with it, location on campus where served and what makes it sustainable. Photos are also incorporated if available on Google Earth. Students and visitors can link to the blog from our homepage.

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