Going green was a big focus for operators in 2023. Take a look at the top sustainability stories from the past year.
Photo: Shutterstock
Photo: Shutterstock
healthcare
How Morrison Healthcare is reducing food waste and saving money
From technology to upcycling, Morrison is hitting food waste from multiple angles.
news
4 ways to reduce food waste in your operation
Chef manager at Rutger University’s Harvest Cafe, Alexandra Ceribelli, led a workshop session at MenuDirections where she discussed innovative ideas on cutting food waste.
College and university
How Chartwells Higher Ed's climate-labeling initiative is helping college campuses meet sustainability goals
The program aims to empower diners to make informed choices about the food they consume.
news
How Sodexo is working to cut its food waste in half
The foodservice provider aims to reach this goal by 2025 through a variety of initiatives.
healthcare
Brigham and Women’s wants to draw diners to what’s healthy
Its two hospital campuses have made changes to highlight their focus on nutrition, inclusion and the environment.
healthcare
‘What is that thing?’: Hydroponic gardens spawn sustainability and nutrition conversations at Aspirus Health
Hydroponic gardens are now in use at all Aspirus hospitals.
College and university
University of Dayton surpasses its plant-based goal
The university established a goal to serve 30% plant-based options by 2025. The dining program now offers over 40% plant-based entrees.
healthcare
How UW Health is reimagining hospital food with a focus on diversity and sustainability
The hospital system's culinary and clinical nutrition teams aim to make the healthy choice the easy choice, to benefit both diners and the environment.
K-12
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.
College and university
Canisius University launches new green dining initiatives
The university has teamed up with its foodservice provider, Chartwells Higher Education, on a series of new initiatives aimed at making dining more sustainable.