Insights on reducing waste, conserving resources and more.



Cura’s Rescue Recipe Throwdown inspires chefs to cut waste

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.


Chatham University students create breakfast boxes to promote locally sourced grains

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.

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

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.

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