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sustainability

Sustainability

From the garden to the table: University of Dubuque hosts sustainable salsa event

By Reyna Estrada on Oct. 14, 2022

Students were invited to sample garden-grown ingredients in a variety of applications.

Sustainability

Compass Group partners with Do Good Food to reduce food waste

By Reyna Estrada on Sep. 29, 2022

Compass Group North America is partnering with “climate-forward” company Do Good Food as part of its continued sustainability efforts. Do Good is the parent company of Do Good Chicken, which it sa...

Sustainability

When it comes to sustainability, consumers are concerned and confused

By Reyna Estrada on Sep. 27, 2022

Consumers named the food and beverage industry one of the most important industries when it comes to sustainability, according to a report published this month by research company Morning Consult. ...

Sustainability

Vanderbilt University brings reusable containers to campus

By Reyna Estrada on Sep. 20, 2022

The Vanderbilt Student Government and Vanderbilt Campus Dining have collaborated to bring a reusable container program to all residential dining halls on the Nashville campus. The program, launched wi...

Menu

How climate change is impacting menus

By Patricia Cobe on Sep. 15, 2022

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some favorite foods and drinks are under threat and what operators can do about it.

Operations

Dallas ISD to participate in inaugural National Plastic-Free School Lunch Day

By FSD Staff on Sep. 06, 2022

National Plastic-Free School Lunch Day challenges school nutrition programs to prepare lunch without plastic.

Operations

Aramark renames higher education division

By Reyna Estrada on Aug. 04, 2022

Aramark has launched a new name for its higher education division—Aramark Collegiate Hospitality. The food management company said it also plans on expanding global flavors and sustainability initiati...

Menu

University of Michigan stadium tempts fans with new menu as college football season gets underway

By Patricia Cobe on Aug. 02, 2022

The lineup, created by Michigan Stadium’s executive chef, Chris Carr, ranges from appetizers to desserts.

Operations

The state of K-12 foodservice: Success through local partnerships

By Benita Gingerella on Jul. 25, 2022

Community partnerships plus creative thinking help ease supply chain woes and food waste.

Menu

Local and mission-driven foods differentiate menus at stadiums and arenas

By Patricia Cobe on Jul. 20, 2022

See how Delaware North, Sodexo and other operators are bringing regional flair and community-focused ingredients to the fore.

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