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242 resources

Meat Consumption as a Wicked Problem: Evidence from Data and Policies

  • University of Turku

Sustainable food production and consumption is fundamental to the achievement of the worldwide UN Sustainable Development Goals. For a food system to be sustainable, it needs to provide adequate nutrition ...

  • Posted April 11, 2018
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Food Wasting Attitudes and Behaviours Among Residence Meal Hall Users at Dalhousie University, Halifax, Nova Scotia

  • Dalhousie University (NS)

Dalhousie University has undertaken multiple initiatives in recent years to produce less food waste within their dining halls. This study aimed to develop a relation between the attitudes and behaviours ...

  • Posted April 11, 2018
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Sourcing “Less Meat, Better Meat” Through Foodservice Contracts

  • Farm Forward (OR)

Choosing a foodservice company is one of the most important sustainability decisions that a school, university, or business makes. Requests for proposals (RFPs) and contracts can be used to articulate ...

  • Posted April 11, 2018
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Assessment of the Campus Food Environment using Components of the Healthy Campus Environmental Audit

  • University of Nebraska - Lincoln (NE)

The objective of this study was to assess whether the food environment at the University of Nebraska-Lincoln (UNL) campuses supports healthy eating behaviors using components of the Healthy Campus Environmental ...

  • Posted April 6, 2018
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AASHE Award Winner Webinar Series: Sustainability, Food Systems and Entrepreneurship

  • Temple University (PA)
  • University of Wisconsin-Madison (WI)
  • AASHE (PA)
  • Portland Community College, Rock Creek Campus (OR)

The food movement comes in many shapes and sizes. People wonder more now than ever, where does my food come from? How is it grown? Who grows it? Who has ...

  • Posted March 27, 2018
  • Videos & Webinars
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Chatham University: Leading the Way to a More Sustainable Future

  • Chatham University (PA)
  • The Conservation Fund (GA)

Chatham University's Eden Hall Campus is pioneering a vision for a new kind of campus--one that strives to create more energy than it uses, and immerses students in sustainable ...

  • Posted Feb. 28, 2018
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Creating a Healthy, Environmentally Responsible and Socially Just Campus Food System

  • California State University, Northridge (CA)

Description In 2016, a year-long study release by the California State University (CSU) found that 24 percent of our system's 460,000 students were food insecure. To address this ...

  • Posted Feb. 28, 2018
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Employee Outreach: Creating a Culture of Sustainability in all Stakeholders at Arizona State University

  • Arizona State University (AZ)
  • Aramark (PA)

Arizona State University is committed to being a leader in all areas of sustainability in Higher Education. A vital role in accomplishing this is to create awareness, educate, and integrate ...

  • Posted Dec. 1, 2017
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Benefits for Transitioning to in-House Dining - A Panel Discussion

  • Sewanee - The University of the South (TN)

This panel will explore the process, benefits, and challenges of using an in-house dining service. The panel will examine how a switch from an outside provider to an in-house dining ...

  • Posted Dec. 1, 2017
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Beyond Policy: Sustainable Catering at an Institutional Level

  • Emory University (GA)
  • America To Go (NY)

How many sustainable catering policies, goals, and guidelines are hard-fought and won, but face the challenge of ubiquitous adoption across the institution? Goals for landfill diversion, waste reduction, and sustainable ...

  • Posted Dec. 1, 2017
  • Conference Presentations
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Food Service Companies and Campuses Innovating to Source More Local Food

  • Grand Valley State University (MI)
  • University of Vermont (VT)
  • Aramark (PA)
  • Sodexo USA (MD)

This session will focus on increasing local food purchasing through stakeholder engagement at universities in Arizona, Maine, Michigan and Vermont. GVSU continues to expand its sustainable agriculture educational opportunities and ...

  • Posted Dec. 1, 2017
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Oregon State U Reusable Food To Go Containers

  • Oregon State University (OR)

Oregon State University has fully transitioned to reusable to go containers, saving over 400,000 disposable containers per year from the landfill.


Closed Loop Composting at Central Michigan University

  • Central Michigan University (MI)

Through its commitment to utilizing organic waste as a valuable resource, Central Michigan University engages in a full-circle, closed system composting program that also promotes economic prosperity. Material from compost ...


Marine Debris & Plastic Source Reduction Toolkit for Colleges & Universities

  • University of California, San Francisco (CA)
  • University of California, Santa Barbara (CA)
  • University of California, San Diego (CA)
  • U.S. Environmental Protection Agency (DC)

EPA, the Product Stewardship Institute, and the University of California collaborated on this toolkit to help college campuses and other institutions cut their plastic waste and reduce marine debris and ...

  • Posted Aug. 17, 2017
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Full Service Organics

  • St. John's University, New York (NY)

In the Full Service Organics documentary video, St. john's University, New York (SJU) has documented its efforts of student engagement in fighting hunger and waste, and making compost from ...

  • Posted May 22, 2017
  • Videos & Webinars
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University of Wisconsin at Stevens Point Designated as the 40th Fair Trade University in the U.S.

  • University of Wisconsin-Stevens Point (WI)

The University of Wisconsin at Stevens Point, part of a national initiative by Fair Trade Campaigns to engage college/university students in issues of global poverty, officially received designation as ...


McGill University’s Fairtrade Campus Commitment: Roddick Roast Coffee

  • McGill University (QC)
  • Fairtrade Canada (ON)
  • The Canadian Fair Trade Network (BC)

In June 2013, McGill University was given the designation of Fair Trade Campus by the Canadian Fair Trade Network (CFTN). This means that 100% of coffee sold on campus is ...


Making Local, Healthy, Sustainable Delicious: The How-To Guide for Foodservice Operators

  • University of Massachusetts Amherst (MA)

The How-To Guide for Foodservice Operators is a manual for restoring real food and regional food systems to the right place in our society. The guide documents UMass Dining’s ...


Transforming Campus Food Service with Anytime Dining

  • University of Maryland, College Park (MD)

The Department of Dining Services at University of Maryland (UMD) set a goal to change the student culture and experience on campus through the Anytime Dining residential dining program. The ...


Stanford University's R&DE Creatively Responds to the California Drought

  • Stanford University (CA)

Sustainability is a core value to Stanford University's Residential & Dining Enterprises (R&DE). R&DE is responsible for about 1/3 of Stanford's campus, housing over 13,000 residents ...


Oregon State U Fully Transitions to Reusable Food To Go Containers

  • Oregon State University (OR)

The "Eco2Go" food container program at Oregon State University (OSU) Housing & Dining Services (UHDS) has eliminated all but a few specialized uses of disposable take-out containers within dining services ...


University foodservices’ potential for providing environmental education to students

  • University of Otago (Otago)

Aims

University foodservices are potentially well placed to foster environmental education in a non-classroom setting and so could have the power to benefit communities through producing environmentally literate graduates. Buy-in ...


Simon Fraser University’s Zero Waste Initiative

  • Simon Fraser University (BC)

SFU was one of the first universities to implement a standardized, 4-stream Zero Waste system (including composting) uniformly across all three of its campuses, each of which lies in a ...


Case Study: Oregon State University Becomes the First University to Accept Supplemental Nutrition Program (SNAP) at University Run Grocery Store

  • Oregon State University (OR)

In January 2016, OSU began accepting SNAP at a campus grocery store, allowing individuals with SNAP to access these funds while on campus. OSU is the first to have a ...


Proposal for Implementation of an E-Receipt System and Non-Toxic Compostable Receipt Paper at UMass Dining Facilities

  • University of Massachusetts Amherst (MA)

For our junior year writing course, we were given the assignment to write a proposal to fix something on campus. As students passionate about sustainability, our group elected to improve ...


2017 ECU Earth Day Festival

  • East Carolina University (NC)
  • Posted April 28, 2017
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2017 ECU Earth Day Festival

  • East Carolina University (NC)
  • Posted April 28, 2017
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UMass Amherst Students Bike for Sustainable Smoothies on Earth Day

  • University of Massachusetts Amherst (MA)

On Friday, April 21st, the University of Massachusetts Amherst celebrated Earth Day at the 47th annual Earth Day Festival. Various sustainability-related organizations on campus and in the greater Pioneer Valley ...

  • Posted April 28, 2017
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Dandelion Festival

  • Berea College (KY)

The second annual Dandelion Festival sought to educate students and the public about the importance of organic and non-invasive lawn management. The Festival opened with workshops led by two professors ...

  • Posted April 27, 2017
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Central Community College Grand Island Earth Week Expo

  • Central Community College (NE)

Students from the Hospitality Management and Restaurant Management program giving away marigold seeds and promoting their Green Fling event which connected restaurant owners, farmers markets, and local farmers.

  • Posted April 27, 2017
  • Photographs
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The Nitrogen Footprint Tool Network: A Multi-Institution Program to Research and Reduce Nitrogen Pollution

  • University of Virginia (VA)
  • Eastern Mennonite University (VA)
  • Brown University (RI)
  • Dickinson College (PA)
  • Colorado State University (CO)
  • U.S. Environmental Protection Agency (DC)
  • University of New Hampshire (NH)
  • University of Chicago (IL)

Humans release reactive nitrogen into the environment at a rate that is 4 to 5 times as large as from natural terrestrial processes. They do this by producing and applying ...

  • Posted April 26, 2017
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Seattle University On-Site Composting Facility

  • Seattle University (WA)

In 2002 Seattle University (SU) built a state-of-the-art, on-campus composting facility. The composting facility is a unique, sustainable, closed-loop system that processes pre-consumer food and yard waste that is produced ...

  • Posted April 20, 2017
  • Case Studies
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SFA Dining Waste Audit

  • Stephen F. Austin State University (TX)
  • Aramark (PA)

We conducted a waste audit in our Dining Halls to see how much food we waste!

  • Posted April 11, 2017
  • Photographs
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SFA Dining Earth Month Kick Off

  • Stephen F. Austin State University (TX)
  • Aramark (PA)

We kicked off Earth Month by participating in our campus Earth Month Celebration & Plant Sale and by encouraging plant-based eating at a station takeover in our Dining Hall.

  • Posted April 11, 2017
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Menus of Change Principles of Healthy, Sustainable Menus

  • The Culinary Institute of America (NY)

These principles are part of the Menus of Change initiative by The Culinary Institute of America and Harvard T. H. Chan School of Public Health.


AASHE Award Winner Webinar - Sustainability, Food Systems and Entrepreneurship

  • Portland Community College (OR)
  • Temple University (PA)
  • University of Wisconsin-Madison (WI)
  • AASHE (PA)

The food movement comes in many shapes and sizes. People wonder more now than ever, where does my food come from? How is it grown? Who grows it? Who has ...

  • Posted March 7, 2017
  • Videos & Webinars
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Communicating sustainability: student perceptions of a behavior change campaign

  • University of Arizona (AZ)
  • University of Calgary (AB)

Purpose

This paper aims to investigate the impacts of a science-based environmental communication campaign at a university dining hall. The impacts are assessed in terms of student attitudes toward sustainability ...

  • Posted Jan. 13, 2017
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Real Food Assessment Tips

  • Real Food Challenge (MA)

This document outlines helpful tips for identifying food and beverage products that meet the Real Food Standards, i.e. products that are fair, ecologically sound, humane, and/or local and ...


Real Food Standards 2.0

  • Real Food Challenge (MA)

The Real Food Standards are a comprehensive guide to socially and environmentally responsible food purchasing for universities, developed in deep collaboration with advisors and stakeholders - including 100+ farmers, ranchers, fishermen ...


Written Messages Improve Edible Food Waste Behaviors in a University Dining Facility

  • Kansas State University (KS)

Background

Sustainability and going green have become popular trends among foodservice organizations. Despite this interest, foodservice operations still produce large amounts of edible food waste and contribute significantly to waste ...


An Economic Analysis of a University Educational Cafeteria Composting Program—Bobcat Blend

  • Texas State University, San Marcos (TX)

At Texas State University, a cafeteria-composting pilot program was established in which students source-separated their organic waste at one of the food courts while the program educated students on the ...


Fish in the Sea, Fish on the Plate - How college foodservice programs can help maintain ocean health and biodiversity

  • Monterey Bay Aquarium (CA)
  • National Aquarium (MD)

Fish and Seafood: Healthy, Sustainable and Confusing. Fish and seafood are among the healthiest and most sustainable protein choices we can make. But chosen poorly, eating fish and seafood also ...

  • Posted Nov. 18, 2016
  • Conference Presentations
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Towards Zero Waste in the California State University East Bay Dining Commons

  • California State University, East Bay (CA)

The California State University East Bay (CSUEB) Dining Commons (DC) has committed to becoming a Zero Waste facility. To support this effort, and Governor Brown's AB 1826 (the state ...

  • Posted Nov. 18, 2016
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Savings by Design: Implementing a Reusable To-Go Program with savings in mind.

  • Virginia Tech (VA)

Virginia Tech Dining Services has implemented a robust Reusable To-Go container program with the help of partner campus organizations. The program is available at three dining centers and averages 3 ...

  • Posted Nov. 18, 2016
  • Conference Presentations
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Student Recycling Competition and Reusable To-Go Containers

  • Aramark (PA)

Through partnership with the University, Dining Services launched a reusable to-go program and student recycling competition to advert Styrofoam and plastic from entering the community landfill. In fall 2014, Dining ...

  • Posted Nov. 18, 2016
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The Good, the Bad and the Smelly: Changing Sustainability Perception through Behind the Scenes Tours

  • Appalachian State University (NC)

Much has changed during Appalachian Food Services' 90 years of operation, but our commitment to being affordable, fresh and sustainable has remained constant. None of our efforts and accomplishments matter ...

  • Posted Nov. 18, 2016
  • Conference Presentations
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Transitioning Dining Hall Pulped Waste to Post-Consumer Compost: Challenges and Lessons Learned at Appalachian State University

  • Appalachian State University (NC)

Following a waste audit in 2011, Appalachian Food Services, the Office of Sustainability and Landscape Services at Appalachian State University began discussing the possibility of transitioning dining hall pulped waste ...

  • Posted Nov. 18, 2016
  • Conference Presentations
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Engaging Partners in a Responsible Sourcing Strategy

  • Aramark (PA)

Learn about Aramark's approach to responsible sourcing including how we engage with our suppliers, non-governmental organizations (NGOs), industry alliances, clients and customers to develop and implement practices that guide ...

  • Posted Nov. 18, 2016
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UNLV Sustainability - Water Bottle Reduction Efforts

  • University of Nevada Las Vegas (NV)

Two complimentary bottled water initiatives at University of Nevada, Las Vegas are helping the university reduce bottled water waste while simultaneously raising funds for bottled water alternatives. A 5-Cent Surcharge ...

  • Posted Sept. 20, 2016
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Kitchen Greenhouse at York University

  • York University (ON)
  • Posted Sept. 12, 2016
  • Photographs
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