Continue to Site >>>

Operations

The latest foodservice management practices, food-safety news and more.
Operations

Sustainability in Practice

 By FSD Staff on May 09, 2012

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

Operations

Sustainability in Practice: Study Aims to Create Benchmarking Data

By Lindsey Ramsey on May 09, 2012

Food waste studies have become something of a norm at many college and universities, but Carla Iansiti, MSU Culinary Services sustainability officer at Michigan State University, in East Lansing, was frustrated with the lack of benchmarking data that woul

Operations

Sustainability in Practice: Community Engagement

By Becky Schilling on May 09, 2012

Community support has been instrumental in getting a sustainability program implemented at Salisbury School, a 300-student boarding school for high school boys in Connecticut. When the foodservice department went self-op three years ago, Tony Fraenkel, di

Operations

Kids learn to sort for new recycling program

May 09, 2012

Program brings in parents to help direct waste.

Operations

Sustainability in Practice: Fair, Farm Partnership Increase Local Purchases

By Lindsey Ramsey on May 09, 2012

At Montana State University, in Bozeman, dining services’ local purchasing program, called Montana Made, now purchases 23% of its products locally. Anna Diffenderfer, Montana Made program coordinator, says the program uses several tactics to achieve

Operations

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

Operations

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

Operations

Sustainability in Practice: Texas A&M Research Turns Food Scraps to Fuel

By Lindsey Ramsey on May 09, 2012

David Riddle, executive director for University Dining at Texas A&M University, in College Station, was in the right place at the right time when he was working at his prior job at the university’s office of technology commercialization. It was

Operations

Sustainability in Practice: Hospital Makes Meatless Philly Cheese Steak

By Becky Schilling on May 09, 2012

At 96-bed Magee Rehabilitation in Philadelphia, customers are learning to love meatless options, including a meat-free version of the sandwich that bears the city’s name—a Philly Cheese St...

Operations

Sustainability in Practice: Bottled Water Bans Gain Traction

By Lindsey Ramsey on May 09, 2012

Recycling plastic water bottles has long been routine at many institutions, but now some operations think that doesn’t go far enough; they want to get rid of the bottles completely. With sustainability top of mind for many departments, reducing the

  • Page 682