Insights on reducing waste, conserving resources and more.



University of Michigan harnesses student talent to make good on sustainability goals

Engaging students in sustainability on multiple levels has been essential, a program leader says.


The race toward a more sustainable cup

Operators and suppliers are partnering to develop eco-friendlier solutions.

Buying sustainably requires sifting for supreme quality and thinking beyond the contract.

On this week’s episode of “Dig In,” representatives from the foodservice company share how it’s making waste reduction a “top priority.”

Here's how members of FSD's Culinary Council help reduce food waste through product procurement.

The practice offers several solutions to avoid landfills, generate energy and help operations become carbon-neutral.

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