Insights on reducing waste, conserving resources and more.



Earth Day events focus on climate change, waste

Operators plan special menus, cookbooks, scavenger hunts and more to encourage guests to take action.


Delaware North debuts ‘Seeds for Sustainability’ campaign in recognition of Earth Month

During April, guests will receive eco-friendly drink coasters to take home and plant.

The World Resources Institute’s Cool Food Meals badge will designate menu items with a lower carbon footprint.

A new grant will help the dining team ramp up its use of the climate-friendly, umami-rich ingredient.

The distributor says 35% of its big-rig fleet in the U.S. will be powered by electricity by 2030.

Facilities across noncommercial are finding ways to embrace lesser-known varieties and local sourcing.

The company’s parent Compass Group is also using the Waste Not platform at operations in healthcare, higher ed and elsewhere.

Creative menu items have come out of the competition, proving that banana peels, avocado pits and pepper seeds have a place in the cooking pot instead of the trash.

The boxes contain contributions from farms and businesses in the Pittsburgh area and are designed to build consumer awareness about sustainability and local agriculture.

Bon Appetit foodservice management company plans to reduce greenhouse gas emissions through its food purchasing decisions.

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