Insights on reducing waste, conserving resources and more.



3 challenges to sustainable dining and how operators are working to overcome such challenges

A group of operators took to the stage at the 2024 MenuDirections event to discuss challenges to being sustainable in the on-site foodservice industry


Fordham University's dining team takes a taste-centric plant-forward approach

Two members of the dining team at Fordham University join On-Site with FSD to discuss plant-based strategy and other aspects of sustainable dining at the university.

The foodservice management company recently published its 2024 impact report, which details its sustainability strategy and successes. Here’s a deep dive into the company’s latest sustainability initiatives.

Game changer: Paris aims to replace 50% of animal proteins with plant-based proteins at the 2024 Olympics

Brownie mix opens doors, as Eurest’s intentionality in partnerships is a powerful boost to small businesses.

As college and university dining programs grapple with the question of how to be more sustainable, their own diners may help them get the message across.

A variety of plant-based trends emerged at the National Restaurant Association Show this year. Here's a look at some of the stand-out products.

AI had a large presence, in unexpected ways, at the National Restaurant Association show, especially when it comes to sustainability. Plant-based seafood and sustainable cooking oil also made an appearance.

With the help of the Humane Society of the United States, the foodservice provider conducted a 4-week trial of plant-based meals.

The newly expanded program is a weekly plant-based menu offering that avoids the nine major allergens.

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