Insights on reducing waste, conserving resources and more.



College dining program brings back reusables after COVID

Two University of Pittsburgh dining halls are serving 10% of their meals in the plastic to-go containers.


6 ways operators are celebrating Earth Day

Here’s how foodservice teams across the country are sharing sustainability efforts with diners.

Operations lead Jude Medeiros is accelerating waste-reduction training and communication. A major initiative is launching ahead of Earth Day in April.

Sweetgreen and Just Salad have come out with new sustainability goals and efforts.

Zuni Cafe in San Francisco is serving all of its off-premise dishes in stainless-steel bowls and boxes, which must be returned after use.

A food dehydrator has helped Florida Blue cut its annual kitchen and cafe waste by 80%.

Foodservice operators take aim at the world’s plastic problem, one step at a time.

As foodservice operators face unprecedented challenges, finding eco-friendly alternatives to resource-intensive practices may not be top of mind.

Starting in September, Just Salad will list the carbon emissions of each item on its menu.

Has the coronavirus thrown a wrench in foodservice operators’ earth-friendly efforts?

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