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sustainability

Operations

Growing mushrooms at Kennesaw State

 By Paul King on Oct. 17, 2013

I’ve long believed in the adage, “You should learn something new every day.” One of the joys of this job is that it frequently puts me in touch with operators who, through their innovation, talent or simple desire to always improve, show me things I hadn’t known.

Operations

Raising bees a breeze for two New Jersey hospitals

 By Paul King on Jul. 11, 2013

Two hospitals in north central New Jersey, working independently, have taken the same approach to sustainability by adding bee hives at their facilities. The goal at both hospitals—Overlook Medical Center in Summit and The Valley Hospital in Ridgewo

Operations

Garden Expansion Hopes to Pay for Itself in Produce

Jul. 08, 2013

Since planting the rooftop garden at the Kansas Union at the University of Kansas, in Lawrence, five years ago, Janna Traver, executive chef, says it’s kind of been a hidden gem on campus. Not anymore. The garden has been so successful that the depa

Operations

Hospital’s Bee-utiful Sustainability Plan

Jul. 08, 2013

The Valley Hospital, in Ridgewood, N.J., has a potentially sweet approach to using locally produced foods. The hospital has installed two colonies of bees on the roof of the healthcare system’s Lucklow pavilion in nearby Paramus. “The hospital

Operations

The Big Idea 2013: Aquaponic Farming

Jun. 26, 2013

We installed a closed-loop aquaponics food production system in our residential dining hall, the Food Zoo. This is an extension of our larger campus food production program and is a way to grow indoors, year-round, to the delight of our students and guest

Operations

The Big Idea 2013: Green Certification for Schools

Jun. 26, 2013

We began exploring Green Restaurant Certification for our school accounts in 2004. It started because of a conversation with one of our clients, who said, “Besides athletics, you are the biggest user of energy on my campus.

Operations

The Big Idea 2013: Closed-loop Oil System

Jun. 26, 2013

We had an opportunity with building a new facility to explore some new options. We were brainstorming ideas and the closed oil system was one of the things Jim had mentioned. He had seen the system in operation in a casino he had been working in.

Operations

The Big Idea 2013: Stem to Root

Jun. 25, 2013

We launched a program in our C&U and corporate accounts called Stem to Root. Stem to Root dishes make use of all the edible, healthy parts of local, seasonal produce such as stalks, peels, rinds and roots.

Operations

2013 Goldies: North Carolina State University, Raleigh

By Lindsey Ramsey on May 12, 2013

Getting students engaged was top of mind for the dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students interested in the department’s sustainability efforts by educat

Operations

Goldies 2013: North Carolina State University, Raleigh

May 12, 2013

Getting students engaged was top of mind for the North Carolina State University's dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students interested in the department&rs

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