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10 sustainability stories that resonated with readers this year
Take a look at the top sustainability stories from the past year.
Going green was a big focus for operators in 2023. Take a look at the top sustainability stories from the past year.
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How Morrison Healthcare is reducing food waste and saving money
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By Reyna Estrada on 04/05/2023
From technology to upcycling, Morrison is hitting food waste from multiple angles.
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4 ways to reduce food waste in your operation
By Reyna Estrada on 10/11/2023
Chef manager at Rutger University’s Harvest Cafe, Alexandra Ceribelli, led a workshop session at MenuDirections where she discussed innovative ideas on cutting food waste.
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How Chartwells Higher Ed's climate-labeling initiative is helping college campuses meet sustainability goals
By Reyna Estrada on 02/08/2023
The program aims to empower diners to make informed choices about the food they consume.
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How Sodexo is working to cut its food waste in half
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By Reyna Estrada on 12/21/2022
The foodservice provider aims to reach this goal by 2025 through a variety of initiatives.
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Brigham and Women’s wants to draw diners to what’s healthy
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By Reyna Estrada on 09/13/2023
Its two hospital campuses have made changes to highlight their focus on nutrition, inclusion and the environment.
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‘What is that thing?’: Hydroponic gardens spawn sustainability and nutrition conversations at Aspirus Health
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By Reyna Estrada on 03/01/2023
Hydroponic gardens are now in use at all Aspirus hospitals.
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University of Dayton surpasses its plant-based goal
By Reyna Estrada on 10/18/2023
The university established a goal to serve 30% plant-based options by 2025. The dining program now offers over 40% plant-based entrees.
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How UW Health is reimagining hospital food with a focus on diversity and sustainability
By Reyna Estrada on 08/29/2023
The hospital system's culinary and clinical nutrition teams aim to make the healthy choice the easy choice, to benefit both diners and the environment.
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How Executive Chef Jim Stouffer approaches sustainability at Charlotte Country Day School
By Reyna Estrada on 07/05/2023
Stouffer works to reduce waste at the K-12 school from the moment ingredients arrive.
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Canisius University launches new green dining initiatives
By Reyna Estrada on 11/29/2023
The university has teamed up with its foodservice provider, Chartwells Higher Education, on a series of new initiatives aimed at making dining more sustainable.
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