Continue to Site >>>

Sustainability

Insights on reducing waste, conserving resources and more.

 

Sustainability

Sodexo at Springfield public schools is working toward a greener future, one tray at a time

By Reyna Estrada on Dec. 15, 2023

Sodexo has eliminated Styrofoam trays at Springfield Renaissance School thanks to an initiative led by students.

Sustainability

The University of Nevada at Reno puts a big marketing push behind sustainable dining

By Reyna Estrada on Dec. 06, 2023

The sustainability team at the university has worked to spread awareness about recent efforts such as the implementation of reusable to-go containers.

Sustainability

Canisius University launches new green dining initiatives

By Reyna Estrada on Nov. 29, 2023

The university has teamed up with its foodservice provider, Chartwells Higher Education, on a series of new initiatives aimed at making dining more sustainable.

Sustainability

Sodexo chefs compete in sustainability challenge

By Reyna Estrada on Nov. 16, 2023

Sodexo chefs served up creative plant-forward dishes in a competition to bring home the Culinary Experience grand prize.

Sustainability

Aramark Collegiate Hospitality teams up with Audubon Nature Institute on sustainable seafood partnership

By Reyna Estrada on Nov. 02, 2023

Through the partnership, Aramark chefs will learn about sustainable seafood and integrate that knowledge into their sourcing strategies.

Sustainability

Climate labeling is correlated with demand for low-carbon meals, Chartwells Higher Education finds

By Reyna Estrada on Nov. 01, 2023

Chartwells Higher Education and HowGood reveal the results of the first year of their climate-labeling partnership.

Sustainability

How the Museum of Science and Industry's kitchen renovation solved sustainability challenges

By Reyna Estrada on Oct. 23, 2023

While redesigning the kitchen at the Museum of Science and Industry, sustainability and employee satisfaction were top of mind.

Sustainability

University of Dayton surpasses its plant-based goal

By Reyna Estrada on Oct. 18, 2023

The university established a goal to serve 30% plant-based options by 2025. The dining program now offers over 40% plant-based entrees.

Sustainability

4 ways to reduce food waste in your operation

By Reyna Estrada on Oct. 11, 2023

Chef manager at Rutger University’s Harvest Cafe, Alexandra Ceribelli, led a workshop session at MenuDirections where she discussed innovative ideas on cutting food waste.

Sustainability

Food businesses are falling short on their sustainability commitments

By Reyna Estrada on Oct. 05, 2023

Sodexo scored the highest in the restaurant and foodservice section of the 2023 Food and Agriculture Benchmark and McDonald’s rounds out the top five.

  • Page 3