Insights on reducing waste, conserving resources and more.



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.


Sodexo chefs compete in sustainability challenge

Sodexo chefs served up creative plant-forward dishes in a competition to bring home the Culinary Experience grand prize.

Through the partnership, Aramark chefs will learn about sustainable seafood and integrate that knowledge into their sourcing strategies.

Chartwells Higher Education and HowGood reveal the results of the first year of their climate-labeling partnership.

While redesigning the kitchen at the Museum of Science and Industry, sustainability and employee satisfaction were top of mind.

The university established a goal to serve 30% plant-based options by 2025. The dining program now offers over 40% plant-based entrees.

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.

Sodexo scored the highest in the restaurant and foodservice section of the 2023 Food and Agriculture Benchmark and McDonald’s rounds out the top five.

The foodservice provider's waste-reduction strategy involves optimized food procurement, planned out menus and a focus on changing consumer behaviors.

Its two hospital campuses have made changes to highlight their focus on nutrition, inclusion and the environment.

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