Insights on reducing waste, conserving resources and more.



Southwest Foodservice Excellence aims to grow its plant-based options

The Humane Society of the United States will host a virtual plant-based workshop for chefs, dietitians and general managers at the K-12 foodservice provider.


How Morrison Healthcare is reducing food waste and saving money

From technology to upcycling, Morrison is hitting food waste from multiple angles.

The foodservice management company aims to get customers to “Bee the Difference.”

The dining team at the University of Wisconsin at Green Bay aims to combat food insecurity as well as food waste.

As a new generation enters the workforce, the company is making changes to align with young staffers' expectations, as well as those of its clients.

The foodservice management company will develop new plant-based recipes and tweak some vegetarian dishes to be fully free of animal products.

The director of culinary development at Elior North America focuses his cooking philosophy on people, food and the planet.

The annual month-long campaign aims to encourage healthier eating and physical activity, but sustainability is an underlying theme this year.

Tyson Ventures is inviting upcycling startups to pitch at its Demo Day. Selected applicants may be given the opportunity to partner with Tyson.

Researchers from the university's Mitchell Center for Sustainability Solutions will conduct waste audits at four elementary schools as part of a pilot.

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