Insights on reducing waste, conserving resources and more.



Kent State University doubles its plant-based commitment

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.


James Beard Foundation launches campaign to speed federal action on climate change

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Take a look at these sustainable ideas shared during Catersource + The Special Event last week in Austin, Texas.

The five new menu pulse-centric menu items will be offered at the foodservice provider’s corporate sites.

The National Association of College and University Food Services College Dining 2030 and Beyond report revealed insights pertaining to the storytelling behind sustainability, the difficulties in balancing cost and sustainable products, and how to integrate CSR initiatives into campus culture.

Farmington Municipal Schools was awarded Elior North America’s Doing Good award for its work in diverting food waste from the landfill.

At the Sustainability Leadership Team meeting in Charlotte, N.C., foodservice operators and manufacturers discussed barriers and solutions to being sustainable in on-site foodservice.

Sodexo recently published the inaugural edition of its Sustainable Food Barometer which surveyed diners perceptions of sustainable eating.

Sodexo at Capital Health is reducing food waste through waste monitoring programs and food recovery networks.

Hydration station supplier Hydr8’s Zer0 Waste Pantry seeks to eliminate waste in the break room. Here’s a look at how the concept came to be.

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