Insights on reducing waste, conserving resources and more.



Southwest Foodservice Excellence's recipe-driven, plant-based trial reduces carbon emissions significantly

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


The Universal Meals program embodies inclusivity in dining at the University of Miami

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

The Humane Society of the United States recently released its annual report ranking foodservice management companies’ protein sustainability efforts.

The two-year initiative was spearheaded by the city as a way to reduce waste in the city’s public schools.

The university held a competition between students and staff to see who could waste less food throughout April, in honor of Stop Food Waste Day.

The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.

Going beyond typical plant-forward recipes, R&D Chef Sarah Bodner introduces new ideas that can be replicated all year, not just at special Earth Day events.

Aramark, and Morrison Healthcare are among the foodservice companies that have signed onto Mayor Adams’ Plant-Powered Carbon Challenge

Earth Day 2024 is quickly approaching. Here’s a look at how the on-site industry is celebrating.

The university has recently implemented a required reusable container system at select campus restaurants.

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