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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

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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

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Sustainability in Practice: San Diego Schools Turns Old Bus into Mobile Farm

By Becky Schilling on May 06, 2012

San Diego Unified School District is taking the classic school icon—a yellow bus—and transforming it into a mobile farm. The project is modeled after the Truck Farm, a traveling “farm” planted in the back of an old pickup truck.

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Sustainability in Practice: Humane the Name of the Game

By Lindsey Ramsey on May 01, 2012

In February Bon Appétit Management Co. announced the rollout of a comprehensive animal welfare policy to all of its more than 400 cafés nationwide. The new policy includes requirements such as all pork Bon Appétit serves must be produ

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Defining Sustainability: Bon Appétit Leads the Way

By Paul King on Apr. 30, 2012

Nearly 20 years ago, Fedele Bauccio had a vision. He had founded Bon Appétit Management Co. on the mantra of flavor. His goal was to make Bon Appétit’s accounts celebrate food. His company was among the first to hire executive chefs to

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“Gleaning” Local Support

By Becky Schilling on Apr. 22, 2012

At the Novato Unified School District, the child nutrition department is reaching out to the community to help extend the department’s healthy message outside of the cafeteria. Miguel Villarreal, director of food and nutritional services, has worked

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Lifetime honor for Fedele Bauccio

By Paul King on Apr. 16, 2012

Fedele Bauccio has long been one of my favorite people in non-commercial foodservice. The CEO of Palo Alto, Calif.-based Bon Appétit Management Co. has passion, not only for food but for a host of environmental and social issues related to food.

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Goldies 2012—Going Green: University of Massachusetts, Amherst

By Lindsey Ramsey on Apr. 10, 2012

No 2012 Goldies Award winner embraced its category more literally than the University of Massachusetts, Amherst. UMass Dining has been going green with its permaculture garden ever since it was planted last year. Permaculture, according to Ryan Harb, auxi

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In Hawaii, gardens and cafeterias don't mix

By Paul King on Feb. 06, 2012

I’ve never met Glenna Owens, who is the School Food Services Branch director for the Hawaii Department of Education. But based on comments she apparently made to The Maui News last week, if I did meet her I would be tempted to suggest to her that she consider her words more carefully before she speaks.

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Student becomes the teacher

By Paul King on Jan. 24, 2012

Next week, when more than 2,000 farmers, food processors, students, environmentalists business people and chefs gather at Penn State University for the 21st annual Farming for the Future conference, one of the presenters will be one of our industry’s most ardent supporters of sustainability.

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