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Reyna Estrada

Articles by
Reyna Estrada

Page 17
Sustainability

The University of Wisconsin-Eau Claire is now home to two hydroponic ‘micro farms’

Each vertical growing tower can produce as much as 2,000 square feet of outdoor farmland.

Sustainability

Aramark and Compass Group sign the Pacific Coast Food Waste Commitment

The two big foodservice contract companies commit to cut regional food waste in half by 2030.

Sustainability

Billy Earl Dade Middle School celebrates National Plastic-Free School Lunch Day

National Plastic-Free School Lunch Day was created to challenge school nutrition teams to prepare lunch without plastic.

Sustainability

Compass Group commits to eliminating gestation crates for pigs in its supply chain

The new policy also includes protections for chickens raised for meat and a commitment to exclusively use eggs from hens that are not confined to cages.

Menu

Chartwells K12 brings plant-forward meals to schools across the nation

The food management company is launching a new plant-forward concept this fall.

Operations

The University of Central Oklahoma launches an on-campus food recovery program

Since the program’s launch in October, Broncho Bites has recovered 25 pounds of food.

Workforce

Teamsters Local 320 and The University of Minnesota reach a tentative agreement

The proposed agreement includes at least a 12% wage increase over the life of the contract.

Sustainability

Chef William Dissen brings Billy D’s Fried Chicken to two new locations

The two new locations will serve made-to-order meals with locally sourced ingredients.

Operations

6 marketing ideas for the month of November

With Thanksgiving right around the corner and a variety of fun food holidays on their way, November is the perfect time to highlight unique menu offerings. From World Vegan Day to International Education Week, here are six marketing opportunities in the weeks ahead.

Operations

Study finds young adults experiencing food insecurity are prone to binge eating when food is available

The study supports the “feast or famine” cycle hypothesis.

Sustainability

Western Kentucky University launches new farm-to-campus program

The program will bring locally grown dairy, meat and produce to campus restaurants.

Menu

Wicked Kitchen and Minnesota Timberwolves launch a 100% vegan concession stand

The menu will feature plant-based sandwiches and ice cream.

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