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sustainability

Operations

Hydroponic Garden Spruces Up Space

 By Lindsey Ramsey on Oct. 22, 2012

An empty expanse of windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says bringing greenery to the café is one way to co

Operations

2012 Environmental Study: More operators converting cooking oil to biofuel

 Oct. 18, 2012

Almost all respondents to our fourth Environmental Study (92%) have implemented some kind of environmentally friendly program. Converting used cooking oil to biofuel saw the largest jump in practice from last year’s survey.

Operations

Back to the Roots

By Lindsey Ramsey on Oct. 03, 2012

After visiting Burgerville, a sustainable burger concept based in Oregon and Washington, Sue Hawkins, director of University Center Dining Services, decided that was just the kind of concept her department needed to fill a vacant space in the university c

Design

Hydroponic Garden, Gonzaga University, Spokane, Wash.

Oct. 01, 2012

An empty expanse of dining hall windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says the garden’s greenery is one way to

Ranking food

By Lindsey Ramsey on Sep. 17, 2012

A list claiming to celebrate the best in college foodservice, compiled by food website "The Daily Meal," was released last week. The list included the usual suspects at the top—Virginia Tech, Bowdoin and Washington University in St. Louis were the top three—but the list got me thinking about why media outlets are obsessed with lists like this and what it takes to create one.

Operations

Water shortage forces world to become vegetarians, scientists predict

By Becky Schilling on Aug. 29, 2012

Water seems to be everywhere in the news lately. Isaac is slamming the Gulf, while 65% of the country is experiencing drought conditions. Then I came across this article in which the Stockholm International Water Institute predicted the world’s population might be forced to become vegetarian by 2050.

Operations

SODO Kitchen Supports Sustainability Mission

By Lindsey Ramsey on Aug. 17, 2012

Starbucks doesn’t just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that Bon Appétit, foodservice provider at Starbucks’ Seattle headquarters

Operations

Pigs to the Rescue

By Lindsey Ramsey on Jul. 18, 2012

When the dining department at Western Michigan University was looking at ways to be more environmentally sound regarding food waste, the department’s first choice was a composting program, according to Judy Gipper, dining services director. However,

Operations

The Big Idea 2012

Jul. 16, 2012

At FoodService Director we encourage sharing ideas. We often refer to it as "stealing," but in a good way. Following the success of our Steal This Idea section we started an annual feature—The Big Idea—where you'll find 10 ideas

Menu

The Big Idea: Performance Dining

Jul. 16, 2012

Last fall, we opened Arrillaga Family Dining Commons, a state-of-the-art dining facility with a central production kitchen. The dining hall features Performance Dining, which was developed by Stanford Dining in partnership with Stanford Athletics, the Sch

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