Lindsey Ramsey

I’ve just returned from my third National Restaurant Association Show in Chicago, and I’m conflicted about what I saw. I was tasked with looking at the show through the lens of a non-commercial operator to decide once and for all if a trip to this show is worth it for those on the non-restaurant side of the business.

Students at Bucknell University, in Lewisburg, Pa., can now grab a little pick-me-up, courtesy of dining services. As part of its Bucknell Nutrition Initiative Program (BNIP), Parkhurst Dining Services at the university created its own nutrition bars to h

Data is a powerful tool, something that managers with Compass Group knew. So they asked the corporate office for an expansion to the company’s FOODprint toolkit, which helps operators track their location’s environmental impact. The toolkit of

Julianne Aiello, director of marketing and sustainable development for Madison, N.J.-based Gourmet Dining, says the Eat Green Give Green Campaign was designed to encourage campus communities to dine healthy by eating salads during the month of March. Each

Schools are places of learning, and the cafeteria is no exception. With Flik Independent School Dining’s Traveling Flavors program, students fill their bellies—and brains—with international food and learning.

Getting students engaged was top of mind for the dining services sustainability team when designing the My Roots are at NC State program. The program has two goals—to get students interested in the department’s sustainability efforts by educat