This month FSD takes a look at how operators are employing sustainability initiatives. From bottled water bans and bus farms to turning food scraps into fuel, non-commercial directors are taking a hard look at the environmental impact of their operations and making changes to reduce that footprint.
Fair, Farm Partnership Increase Local Purchases
Texas A&M Research Turns Food Scraps to Fuel
Study Aims to Create Benchmarking Data
Reducing Meat, Increasing Vegetable Consumption
Hospital Makes Meatless Philly Cheese Steak
Community Engagement
UCSF Medical Center Fights Greenwashing Data
Bottled Water Bans Gain Traction
San Diego Schools Turns Old Bus into Mobile Farm
Humane the Name of the Game
Online Exclusive—Defining Sustainability: Bon Appétit Leads the Way