Continue to Site >>>

Sustainability

Insights on reducing waste, conserving resources and more.

 

Sustainability

Chartwells Higher Ed to add climate labeling at dining halls this fall

 By FSD Staff on May 19, 2022

The foodservice management company has teamed up with researcher How Good to debut the labels.

Sustainability

UMass Dining begins labeling the carbon footprint of menu items

 By FSD Staff on Apr. 29, 2022

The university says it’s the first in the U.S. to highlight the carbon impact of individual dishes.

Sustainability

Earth Day events focus on climate change, waste

By Patricia Cobe on Apr. 21, 2022

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

Sustainability

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

By Patricia Cobe on Apr. 19, 2022

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

Sustainability

Aramark pilots Cool Food Meals program at 10 universities

By FSD Staff on Jan. 04, 2022

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

Sustainability

University of Massachusetts rolls out the red carpet for kelp

By Amanda Baltazar on Dec. 06, 2021

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

Sustainability

Sysco makes pledge to go electric

By Peter Romeo on Nov. 23, 2021

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

Sustainability

Dining teams keep diving into sustainable seafood

By Amanda Baltazar on Oct. 14, 2021

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

Sustainability

Bon Appetit debuts an app aimed at slashing food waste

By FSD Staff on Jul. 21, 2021

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

Sustainability

Cura’s Rescue Recipe Throwdown inspires chefs to cut waste

By Patricia Cobe on Jul. 14, 2021

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.

  • Page 11