Continue to Site >>>

sustainability

Operations

Green medal gang

 By Karen Weisberg on Feb. 14, 2007

Several levels of the LEED certification program recognizes operators who are making a difference. Environmentally conscious operators speak out about the process.

Operations

Taking the LEED

 By Karen Weisberg on Feb. 09, 2007

A growing number of noncommercial foodservice operators are participating in LEED certification. Operators speak about how others can join the movement.

Operations

Six Steps to Sustainability

By Howard Reill on Feb. 09, 2007

The University of Colorado-Boulder campus is embracing sustainability at students' behest. To satisfy that demand, Dining Services has been following a six-point plan that includes eliminating waste and offering all-natural foods.

Operations

How Sustainable is Farmed Fish?

By Patricia Cobe on Nov. 28, 2006

Aquaculture has been a boon to the supply chain and as the quality of many species has improved, it has been embraced further. But the issues of sustainability that have plagued some...

Operations

CAL, EPA Paint Facilities 'Green'

By Paul King on Oct. 06, 2006

The University of California at Berkeley and the government office complex for the EPA show others how easy it is to make foodservice environmentally friendly. By "greening" their business, these two operations are striving to make a big impact on the environment.

Operations

Seeding Sustainability

By Paul King on Aug. 15, 2006

At the George School, in Newtown, Pa, CulinArt is teaching students about sustainability by growing its own produce in a 400-square-foot campus garden. Many foodservice operators are wrestling with t...

Operations

COA Closes the Loop

Feb. 28, 2003

You'd expect a college with an organic garden and an adopt-a-whale program to have a strong commitment to the vegetarian lifestyle—and sure enough, the College of the Atlantic in Bar Harbor, ME, does.

  • Page 76