Insights on reducing waste, conserving resources and more.



University of Massachusetts rolls out the red carpet for kelp

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


Sysco makes pledge to go electric

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.

A new law set to take effect Nov. 1 will limit when customers can use non-biodegradable versions as well as require foodservice operations to steer them to more environmentally friendly options.

COVID slowed down many teams’ sustainability efforts, and for some, a clear solution remains under wraps.

Chefs and operators shared plant-forward strategies at a recent virtual summit hosted by The Culinary Institute of America.

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