Operations>Sustainability Sustainability roundup: The greening of onsite dining accelerates Mike Buzalka | Apr 16, 2018 Start Slideshow › 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. Start Slideshow › 0 comments Hide comments Comment * Switch to plain text editorMore information about text formats Text format CommentsPlain text CommentsAllowed HTML tags: <em> <strong> <blockquote> <br> <p>Plain textNo HTML tags allowed.Web page addresses and e-mail addresses turn into links automatically.Lines and paragraphs break automatically. PublishLog in or register to comment Save Leave this field blank Recommended ReadingViewpoint: Sustainability initiatives highlight Sodexo campus dining programsMay 26, 2023AdventHealth Celebration’s shipping container garden provides green dividendMay 24, 2023Health and wellness focus driving plant-based trendMay 22, 2023Chef Ann Foundation launches bulk milk program for schoolsMay 19, 2023 Load More