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Making strides in sustainability
As foodservice operators look to offer more sustainable, climate-friendlier cuisine, here’s how some are doing just that.
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1 Min Read
Illustration: Shutterstock
Compass upgrades tool to tackle food waste
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By Benita Gingerella on 01/05/2022
Waste Not 2.0 helps dining teams identify and reduce waste in the kitchen.
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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.
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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.
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Dining teams keep diving into sustainable seafood
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By Amanda Baltazar on 10/14/2021
Facilities across noncommercial are finding ways to embrace lesser-known varieties and local sourcing.
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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.
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