How four South Carolina school districts are making school meals greener
Greenville County Schools
Vegan barbecue being developed at UNC
University of North Carolina
The Aramark dining team at the University of North Carolina at Chapel Hill has created a smoky, saucy sandwich that’s both totally vegan and all-local.
BCBS plans to recycle organics from cafes
Blue Cross Blue Shield of Minnesota is rolling out a new organics recycling initiative in all six of its Eagan buildings, covering both foodservice waste and paper towels.
NY Presbyterian launches Meatless Monday program
Eskenazi Health expands its local sourced food offerings
More locally sourced options are being made available in Eskenazi Health’s foodservice areas as a result of a partnership with the state’s Indiana Grown initiative.
Convention center’s rooftop garden supplies hops for its signature beer
Levy Convention Centers
Hops grown on the roof of Pittsburgh’s David Lawrence Convention Center are used by local brewer to make a beer served exclusively in the center’s concessions stands.
Conde Nast’s old cafeteria gets a fresh, green upgrade
Great Northern Food Hall
Michelin star-chef Claus Meyer is overseeing the development of a menu that emphasizes local ingredients and sustainable food practices at the old Condé Nast cafeteria in Times Square, which is scheduled to reopen in May with an amenity floor that includes a gourmet food hall.
Mobile hydroponic towers bring fresh greens to MSU dining sites
Missouri State Dining/Chartwells
By putting the greens-producing racks on wheels, Missouri State’s dining department can transport them to dining stations and catered events where they convey a dramatic message about freshness.
Farm-in-a-trailer helps supply UNT’s vegan dining hall
The vertical garden inside a refurbished semi-truck trailer produces 650 to 750 heads of lettuce a week, enough to supply not only the all-vegan Mean Greens cafe but enough left over to share with other campus dining halls.
University of Kentucky’s new dining center emphasizes local ingredients
Adirondack Health expands its farm-to-patient program
After overhauling its kitchen, the hospital is better able to serve fresh, local and quality cuisine to its patients and visitors throughout the hospital.
7 sustainable seafood tips
Phillips Exeter Academy
Company streamlines the farm-to-school process for districts
FarmLogix aggregates local growing and product information that school foodservice directors can use to purchase what they need, quickly and efficiently pulling from dozens of farms with one order.
Program brings locally raised beef to Missouri district students
The Mount Vernon School District
The Mount Vernon (Mo.) School District was the first to participate in a new partnership designed to double the amount of beef included in student lunches by using meat from local cattle ranchers.
Engineering a healthier grill station
Guckenheimer’s BetterBurger brand-within-a-concept reduces red meat consumption by nearly 35 percent with upscale, flavor-forward burgers made from turkey, chicken, fish, grains and beans.