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sustainability

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Dining hall hosts 150-mile meal

 Mar. 05, 2014

Williams College's 150-mile meal featured local foods raised and grown within a 150-mile radius of campus to support their sustainable food initiative.

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The cost of going green

 Feb. 21, 2014

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

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Ratcheting up sustainability

By Paul King on Feb. 13, 2014

Colleges and universities are leading the way in the hyper-local movement, as more and more institutions take advantage of available land to grow their own produce—or at least as much of it as space will permit.

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Reusable boxes grow in popularity at the University of Maryland

Feb. 05, 2014

More than two years after Dining Services introduced a reusable takeout container, more students than ever are choosing the more sustainable option instead of the standard white disposable containers.

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Univ. of Pitt limits number of plastic bags students can take

Jan. 30, 2014

Liza Boulet’s concern over this wastefulness spurred her “Bring Your Own Bag” initiative, which aims to reduce plastic bag usage at the University of Pittsburgh through a bag quota policy starting Feb. 3.

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January Emerging Trends

Jan. 13, 2014

This month: 10 trends for 2014, FDA curbs antibiotics in livestock, laptops nixed in Michigan cafeterias and more.

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District cuts costs by reducing waste

By Becky Schilling on Dec. 11, 2013

One school district has found a way to make green by going green.

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Kennesaw State University Creates Sustainability Degree

Nov. 29, 2013

Kennesaw has become the first U.S. university to offer a bachelor of science degree in culinary sustainability and hospitality. The program will begin this fall, with a goal of 150 students registered for the first year.

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Farm-to-fork in Peril?

By Paul King on Nov. 11, 2013

Sometime early in 2014 the rules governing the first major overhaul of U.S. food safety regulations in more than 70 years, known as the Food Safety Modernization Act (FSMA) will take effect. 

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What You Need To Know: October 2013

Oct. 21, 2013

This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.

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