Question of the Month: Sustainability
Earlier this month, we launched a new feature on our Facebook page called "Question of the Month." The idea is to get readers talking about issues that affect them, and well as encourage readers to view our Facebook page as a place they can communicate with us about what they like and what they’d like to see more of in the magazine and online.
FSD's 2011 Environmental Study
The percentage of operators who see buying local, sustainable and/or organic products as a way to help the environment continues to grow, according to the results of our third Environmental Survey.
For those of you who, like me, believed that polystyrene recycling was virtually dead in non-commercial foodservice, apparently it still has a pulse. I received a press release late Wednesday afternoon from Dart Container Corp. announcing that the campus dining program at Penn State University is working with Dart to recycle polystyrene.
Wednesday night, Cornell University’s Dining Services department held its annual Fall Harvest Dinner, which celebrates the use of local and sustainable products. Before the dinner, interested students heard from Barton Seaver, an award-winning chef from Washington, D.C., who loves seafood. But Seaver’s passion for fish and other ocean life goes beyond how he can cook them and present them to diners.