Continue to Site >>>

sustainability

Operations

Sustainability in Action

 Sep. 03, 2010

Hospital uses café’s renovation as an opportunity to incorporate a “green” menu. BELLEVUE, Wash.—For the past three years, the foodservice department at 337-bed Overlake Hospital Medical Ce...

Operations

The Sustainability Conundrum

 By Lindsey Ramsey on May 13, 2010

Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be much trickier. With so many initiatives falling under the umbrella of &ldquo

Operations

Herb garden leads the way in Virginia Tech’s sustainability efforts

Nov. 18, 2009

BLACKSBURG, Va.—The dining program at 29,000-student Virginia Tech University recently created the position of sustainability coordinator to demonstrate to its students its commitment to sustainablity...

Operations

Virginia Tech herb garden thrives

Oct. 12, 2009

An herb garden planted by Dining Services at 29,000-student Virginia Tech University in Blacksburg and the College of Agriculture and Life Sciences is now supplying herbs to a shop in one of the university’s food courts.

Operations

Virginia Tech names sustainability coordinator, announces sustainability commitment value

Sep. 25, 2009

Virginia Tech Dining Services has named Rachael Budowle as its new sustainability coordinator to coincide with the announcement of a new sustainability commitment and value statement. In her new posi...

Operations

The Sustainability Equation

Sep. 24, 2009

In this roundtable discussion during the 2009 NACUFS conference, operators and suppliers talk about what they are trying to do to improve sustainability in foodservice. During t...

Operations

Stanford Hospital starts organic, sustainable patient menu

Sep. 21, 2009

A new organic and sustainable patient menu named Farm Fresh was launched three months ago at 613-bed Stanford Hospital & Clinics. All items on the Farm Fresh menu are local-within 200 miles of the...

Operations

Sodexo and Marine Stewardship Council partner for sustainable seafood

Sep. 09, 2009

Sodexo has committed to source 100% of its contracted wild-caught seafood purchases in North America from Marine Stewardship Council-certified fisheries by 2015. The Marine Stewardship Council is a n...

Operations

Compass Group Sponsors Sustainable Agriculture Workshops

Aug. 13, 2009

The Center for Environmental Farming Systems (CEFS) has named Compass Group North America the lead sponsor for the center’s 2009 “Seasons of Sustainable Agriculture” workshop series....

Operations

2009 Environmental Survey: Paler shade of green

May 15, 2009

We all know that non-commercial foodservice operators are concerned about the environment. But exactly how much are operators doing to make their facilities environmentally friendly, and in which areas are they concentrating their efforts?

  • Page 73