Pennsylvania farmland is fertile with ideas for sustainability in farming, fishing, wellness and more at this unique college campus. Galarza is sharing what he’s learned—and what could be lost—about the way our environment shapes us, and vice versa.
New York Times Executive Chef Max Cavaleri puts some groundbreaking culinary ideas into action at The Food Asset Potential event, in which “scraps” from the kitchen made their way into a new terminology: “SparCs” (scraps spelled backward), and a...
Single-use coffee cups, bags for chips, cups for yogurt, pre-packaged pancake mixes and clamshells for grab and go are all on the chopping block at Bennington College, where the dining department is taking the “Beyond Plastics” perspective seriously.
Big wins, areas to improve found in waste audit on composting, recycling and landfill waste. Also, living in a compost-friendly residence hall has measurable results in student awareness.
Multinational research effort looked at initiatives at 86 sites in six countries in areas like waste measurement, staff engagement and repurposing excess production.
Waste reduction, plant-based menus, local sourcing and onsite gardens. These are just some of the ways in-house foodservice programs are helping preserve the planet. Here are 15 examples.
