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Reyna Estrada

Articles by
Reyna Estrada

Page 9
Operations

Wedding bells are ringing at UCI Health

The hospital's foodservice team planned a small wedding for a patient and their betrothed, completely to the couple's surprise.

Sustainability

What the future of sustainable dining looks like at Oakland University

The university’s dining halls recently became some of the first foodservice operations in North America to be certified by The Pledge on Food Waste.

Operations

5 marketing ideas for the month of August

From National Marshmallow Toasting Day to National Eat Outside Day, consider these ideas to engage diners in the coming weeks.

Workforce

Aramark named a top workplace for disability inclusion for the 7th consecutive year

The foodservice provider earned a score of 100 on the Disability Equality Index, a benchmarking tool that aids companies in achieving disability inclusion and equality.

Sustainability

How Executive Chef Jim Stouffer approaches sustainability at Charlotte Country Day School

Stouffer works to reduce waste at the K-12 school from the moment ingredients arrive.

Operations

5 marketing ideas for the month of July

From National Watermelon Month to National French Fry Day, there are plenty of opportunities to engage diners in the coming weeks.

Operations

Plant-based food packages associated with decreased BMI in children, new study finds

The study, which was published in the journal Preventing Chronic Disease, suggests that offering plant-based family food packages may help to lower BMI in children.

Sustainability

Sodexo Live! joins International Aviation Waste Management Association as a founding member

The association seeks to reduce carbon emissions and waste in the aviation industry.

Operations

HHS expands benefits for LGBTQIA+ employees

The foodservice provider has partnered with Folx Health, a digital healthcare provider that caters to the LGBTQIA+ community.

Sustainability

Santa Clara Valley Healthcare makes a big climate commitment

The healthcare system plans to cut its carbon emissions in half by 2023 and achieve net-zero by 2050.

Operations

5 trends shaping the future of healthcare dining

From global flavors to elevated menus, here's what's rising to the top in healthcare foodservice.

Sustainability

Rochester Institute of Technology is making a big push toward plant-forward fare

The university has committed to offering 50% plant-based entrees by 2025.

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