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sustainability

People

On Teaching Gardens, for Robin Hadnett

Jul. 09, 2012

When the school of family and consumer sciences at the University of Akron in Ohio wanted to plant a culinary teaching garden to supplement its coursework, the school contacted dining services personnel to see if they’d like to be involved. We spoke

Design

SODO Kitchen, Starbucks Headquarters, Seattle

 Jun. 25, 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 the foodservice management company Bon Appétit shares. These same ideas&nbsp

Operations

Nevada-Reno Goes Into Farm Business

By Paul King on Jun. 13, 2012

This fall, the University of Nevada at Reno will join the ranks of those institutions of higher education that grow some of their own produce. A demonstration farm is planned on land located at UNR’s Valley Road lab, with the first crops to be plant

Operations

Sustainability in Practice: Bottled Water Bans Gain Traction

By Lindsey Ramsey on May 09, 2012

Recycling plastic water bottles has long been routine at many institutions, but now some operations think that doesn’t go far enough; they want to get rid of the bottles completely. With sustainability top of mind for many departments, reducing the

Operations

Sustainability in Practice: Hospital Makes Meatless Philly Cheese Steak

By Becky Schilling on May 09, 2012

At 96-bed Magee Rehabilitation in Philadelphia, customers are learning to love meatless options, including a meat-free version of the sandwich that bears the city’s name—a Philly Cheese St...

Operations

Sustainability in Practice: Texas A&M Research Turns Food Scraps to Fuel

By Lindsey Ramsey on May 09, 2012

David Riddle, executive director for University Dining at Texas A&M University, in College Station, was in the right place at the right time when he was working at his prior job at the university’s office of technology commercialization. It was

Operations

Sustainability in Practice: UCSF Medical Center Fights Greenwashing Data

By Becky Schilling on May 09, 2012

As part of the University of California system, the UCSF Medical Center is working to achieve the system’s goal of having 20% of all purchases made from sustainable sources by 2020. In order to meet that goal, Dan Henroid, director of nutrition and

Operations

Sustainability in Practice: Reducing Meat, Increasing Vegetable Consumption

By Becky Schilling on May 09, 2012

After implementing a Meatless Monday program, Sodexo saw that customers were purchasing more vegetables, according to a new report by the Johns Hopkins Center for a Livable Future. In January 2011, Sodexo started Meatless Monday programs in its healt

Operations

Sustainability in Practice: Fair, Farm Partnership Increase Local Purchases

By Lindsey Ramsey on May 09, 2012

At Montana State University, in Bozeman, dining services’ local purchasing program, called Montana Made, now purchases 23% of its products locally. Anna Diffenderfer, Montana Made program coordinator, says the program uses several tactics to achieve

Operations

Sustainability in Practice: Community Engagement

By Becky Schilling on May 09, 2012

Community support has been instrumental in getting a sustainability program implemented at Salisbury School, a 300-student boarding school for high school boys in Connecticut. When the foodservice department went self-op three years ago, Tony Fraenkel, di

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