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Reyna Estrada

Articles by
Reyna Estrada

Page 7
Sustainability

University of Dayton surpasses its plant-based goal

The university established a goal to serve 30% plant-based options by 2025. The dining program now offers over 40% plant-based entrees.

Operations

Aramark Sports + Entertainment debuts new menus at 7 NBA and NHL venues

A range of new food and beverage options as well as new technology and gameday experiences are coming to venues managed by Aramark Sports + Entertainment.

Operations

How one program is working to make Pennsylvania healthier, through food

Good Food, Healthy Hospitals members commit to serving foods across several avenues in their foodservice operation.

Sustainability

4 ways to reduce food waste in your operation

Chef manager at Rutger University’s Harvest Cafe, Alexandra Ceribelli, led a workshop session at MenuDirections where she discussed innovative ideas on cutting food waste.

Operations

What convenience means to the modern Gen Z diner

From tech to convenience stores, three panelists took to the stage at MenuDirections to discuss how the concept of convenience fits into the foodservice industry.

Sustainability

Food businesses are falling short on their sustainability commitments

Sodexo scored the highest in the restaurant and foodservice section of the 2023 Food and Agriculture Benchmark and McDonald’s rounds out the top five.

Operations

Instacart is broadening its food-as-medicine efforts

The grocery delivery company is expanding its Fresh Funds program and launching its first Medicare Advantage Plan.

Operations

Great American Cookies and Marble Slab Creamery join the food lineup at Cook Children's Medical Center

FAT Brands is opening a cobranded location at the Fort Worth medical center in an effort to expand its footprint in nontraditional locations.

Technology & Equipment

UMass pilots AI recycling program

Two UMass alumni have teamed up to start a robotics company called rStream, now they’re piloting their innovation at the university.

Operations

Next-generation vending hopes to solve your labor woes

Vending machines aren't just for chips and soda anymore. Here’s a look at why new iterations are making waves in foodservice.

Sustainability

ISS is on track to cut food waste in half by 2027

The foodservice provider's waste-reduction strategy involves optimized food procurement, planned out menus and a focus on changing consumer behaviors.

Operations

Sodexo chooses 3 startups for its healthcare and seniors accelerator program

The foodservice provider selected ThriveMap, 1Huddle and Memory Lane Games to participate.

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