Sustainability

Student farmers in a Washington State school district grow, harvest, deliver and process thousands of pounds of vegetables for school meals.

Shipping containers packed with vertical hydroponic gardens will supply campus diners with thousands of pounds of salad greens—and demonstrate a possible path for local farmers.

Aramark food service team partners with campus community to cultivate sustainability internships, fresh produce for dining locations and a pickle contest to start the school year off right.

Director David Annis answers our questions on the mechanical stomachs that diverted 50,000 lbs. of dining hall food waste away from landfills.

Aladdin at Alvernia University sends excess production of prepared foods from the dining hall to the Clare’s Cupboard campus food pantry, reducing food waste while serving students in need.