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Reyna Estrada

Articles by
Reyna Estrada

Page 12
Sustainability

Sysco is transforming a distribution center into an electric vehicle hub

The food distributor is making strides on its EV commitment.

Sustainability

Food waste and plant-based took center stage this Earth Month

Foodservice operations have celebrated the month by highlighting or expanding their eco-friendly initiatives. Here’s a look at what they did.

People

Monalisa Prasad wants to make foodservice greener

Chartwells Higher Ed’s national director of sustainability is using her role to create positive impacts on the environment, both big and small.

Sustainability

Methodist Le Bonheur Healthcare expands its food donation program

The program, which launched in 2021, now has a new pick-up site. It's one example of how healthcare teams are working to address food insecurity in their communities.

Sustainability

Southwest Foodservice Excellence aims to grow its plant-based options

The Humane Society of the United States will host a virtual plant-based workshop for chefs, dietitians and general managers at the K-12 foodservice provider.

Sustainability

How Morrison Healthcare is reducing food waste and saving money

From technology to upcycling, Morrison is hitting food waste from multiple angles.

Operations

What is teens' favorite restaurant? Chick-fil-A. Again.

The chicken chain topped Piper Sandler’s latest survey of teen spending in the U.S., followed by Starbucks and Chipotle.

Operations

University researchers are using AI to fight food insecurity

Researchers at the University of Houston and University of Arizona are turning to artificial intelligence to better grasp the scope of the issue.

Sustainability

Solving 2 problems at once: University's new meal recovery program is off to a strong start

The dining team at the University of Wisconsin at Green Bay aims to combat food insecurity as well as food waste.

Sustainability

Corporate Chefs has a new brand identity, and it's all about wellness and sustainability

As a new generation enters the workforce, the company is making changes to align with young staffers' expectations, as well as those of its clients.

Menu

Metz Culinary Management finds success with halal dining pilot

The pilot launched at the University of Louisville Hospital and Healthcare System, and recently expanded to two more sites.

Sustainability

Whitsons wants one-third of its menus to be plant-based by 2025

The foodservice management company will develop new plant-based recipes and tweak some vegetarian dishes to be fully free of animal products.

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