Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Making strides in sustainability
As foodservice operators look to offer more sustainable, climate-friendlier cuisine, here’s how some are doing just that.
+1
1 Min Read
Illustration: Shutterstock
Compass upgrades tool to tackle food waste
.jpg?width=700&auto=webp&quality=80&disable=upscale "waste-not-2.0-shutterstock_(1).jpg")
By Benita Gingerella on 01/05/2022
Waste Not 2.0 helps dining teams identify and reduce waste in the kitchen.
Read more
University of Massachusetts rolls out the red carpet for kelp
By Amanda Baltazar on 12/06/2021
A new grant will help the dining team ramp up its use of the climate-friendly, umami-rich ingredient.
Read more
Aramark pilots Cool Food Meals program at 10 universities
By Benita Gingerella on 01/04/2022
The World Resources Institute’s Cool Food Meals badge will designate menu items with a lower carbon footprint.
Read more
Dining teams keep diving into sustainable seafood
.jpg?width=700&auto=webp&quality=80&disable=upscale "thumbnail_SQuadMSCCod(086).jpg")
By Amanda Baltazar on 10/14/2021
Facilities across noncommercial are finding ways to embrace lesser-known varieties and local sourcing.
Read more
How Elior North America is keeping up with its goals as the pandemic evolves
By Benita Gingerella on 01/24/2022
The foodservice management company aims to expand plant-based options, reduce waste and incorporate mental health-boosting ingredients.
Read more
You May Also Like