Insights on reducing waste, conserving resources and more.



How Chef Chris Aquilino is making strides in sustainable menu development

Aquilino, the director of culinary development at Elior North America, focuses his cooking philosophy on people, food and the planet.


Carnegie Mellon packs the March calendar for National Nutrition Month

The annual month-long campaign aims to encourage healthier eating and physical activity, but sustainability is an underlying theme this year.

Tyson Ventures is inviting upcycling startups to pitch at its Demo Day. Selected applicants may be given the opportunity to partner with Tyson.

Researchers from the university's Mitchell Center for Sustainability Solutions will conduct waste audits at four elementary schools as part of a pilot.

The food distributor has committed to reducing its Scope 1 and 2 greenhouse gas emissions by 32.5% by 2032.

The program aims to empower diners to make informed choices about the food they consume.

The airline’s transition to paper cups will eliminate its use of more than 55 million plastic cups annually.

The ordering and delivery platform has partnered with to launch a reusables initiative at The Ohio State University and Colorado State University.

The foodservice provider spills the beans on the Beans is How coalition.

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