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Articles on sustainable food, from production to foodservice integration and disposal.

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5 coronavirus things: Florida school districts see $370 million fiscal hole in meal programs

Jan 19, 2021

5 things: Chartwells brings back 97% of laid-off dining staff at Northwestern

Jan 15, 2021

School nutrition trending: Minnesota school ditches a la carte, school district improves scratch-cooking program

Jan 14, 2021

5 coronavirus things: Harvard names new dining director

Jan 13, 2021

Viewpoint: Will corporate dining rebound in 2021?

Jan 13, 2021

Featured

5 coronavirus things: UNC Chapel Hill making cuts following dining services losses due to COVID

Jan 20, 2021

Guckenheimer experiments with in-home drop-offs

Jan 20, 2021

The 2021 K-12 Power Players cope with coronavirus-related challenges

Jan 20, 2021

Why a Minnesota school district kicked a la carte to the curb

Dec 23, 2020

Highlights

College dining program reduces food waste while feeding needy students

Oct 23, 2020

Aladdin at Alvernia University sends excess production of prepared foods from the dining hall to the Clare’s Cupboard campus food pantry...

Plant-based Across the Menu: The Versatility of Plant-based Proteins

Sep 03, 2020

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SUNY New Paltz Sodexo team sticks to sustainability in packaging during pandemic

Jul 30, 2020

A reusable container program for grab-and-go keeps students safe while fighting the waste of disposable containers.

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Meet the country's largest foodservice management firms and learn about their new programs.

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Kisco Senior Living remains sustainable, cuts costs with eco-friendly reusable meal containers

May 28, 2020

Kisco Senior Living provides 100% room delivery of meals to residents without disposables by using eco-friendly, transparent meal containers that maintain temperature integrity, are attractive and save both money and landfill space.

One On One With: At Chatham University, Parkhurst Dining’s Chef Chris Galarza focuses on teaching groundbreaking sustainability at the agriculture-focused campus

May 21, 2020

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, Restaurant Associates, Baldor Specialty Foods collaborate on clever new recipes to take a bite out of food waste

Apr 17, 2020

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...

7 ways Bennington College’s food service team is taking single-use plastics off the menu

Mar 12, 2020

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.

Small garden yields big results at school

Oct 29, 2019

With help from a Centerplate chef, students at Howell Road Elementary learn how to make the most of fresh veggies.

Rooftop farm thriving at Stony Brook Hospital

Oct 21, 2019

Farm-to-bedside program puts the focus on patient meals.

Celebrating the farm-dining-research connection at U Mich

Oct 03, 2019

Attractions for community and students include farm tours, local snacks, yoga, live music, pumpkin painting and the debut of a...

What’s the carbon footprint of your menu?

Aug 30, 2019

Michigan Dining develops carbon scale tool to assess menu items’ greenhouse gas emissions, further understanding of our food and climate change.

Audit shows impact of composting at University of Michigan dining hall

Jul 16, 2019

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.

Report: $1 investment on food waste reduction saves $6

Jul 05, 2018

Multinational research effort looked at initiatives at 86 sites in six countries in areas like waste measurement, staff engagement and repurposing excess production.

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