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242 resources

University of Washington Housing & Food Services - Cultivate Restaurant

  • University of Washington, Seattle (WA)

At the University of Washington’s Cultivate Restaurant in Elm Hall, the dining team is pleased to present a pan-seared and citrus butter-basted wild-caught Alaskan salmon. The restaurant is a ...

  • Posted Sept. 12, 2016
  • Photographs
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Sterling College is the #1 campus for the Real Food Challenge

  • Sterling College (VT) (VT)

Executive Chef Simeon Bittman (left), community member Lydia Jones (center), and student Alice Haskins '16 work together to test a recipe for braised cabbage as part of the Human Nutrition ...


A Sustainable Campus: The Sydney Declaration on Interspecies Sustainability

  • University of Canterbury
  • University of Technology Sydney
  • University of Sydney (NSW)

Under the remit of an expanded definition of sustainability – one that acknowledges animal agriculture as a key carbon intensive industry, and one that includes interspecies ethics as an integral part ...


UT Farm Stand

  • University of Texas at Austin (TX)

UT Farm Stand is a student-led project that provides local and organic fresh foods to the University of Texas at Austin students, faculty, and staff. Our mission is focused on ...

  • Posted June 16, 2016
  • Case Studies
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Rescued Food Feast

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

The Rescued Food Feast was an event held at Arizona State University and was a collaboration between the Julie Ann Wrigley Global Institute of Sustainability, Aramark Higher Education, Sprouts Farmers ...

  • Posted June 11, 2016
  • Case Studies
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Students and Sustainability: Mechanism for making Green Leaders

  • Ball State University (IN)

Introduction: Lead primarily by student initiative, a sustainability program has evolved into a new program whose mechanics are meant to make action, foster sustainable leaders, and educate a sustainable culture ...

  • Posted June 11, 2016
  • Case Studies
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Integrated educational food garden and composting

  • California State University, Northridge (CA)

Striving towards zero waste and with a close-the-loop philosophy, CSUN students are diverting over 35,000 pounds of pre-consumer waste/year and turning it back into food via an on ...

  • Posted June 10, 2016
  • Case Studies
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Plant-Powered Dining @ Cornell University

  • Cornell University (NY)

Student Sustainability coordinators sought to do something in line with these initiatives at Cornell. Many universities have adopted versions of a “Meatless Monday” program, or have an all-vegetarian dining hall ...

  • Posted June 10, 2016
  • Case Studies
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Composting for a Greener Campus: the Texas State University Bobcat Blend program

  • Texas State University, San Marcos (TX)

Bobcat Blend is a faculty managed, student-run and grant-supported research and teaching-oriented waste management campus composting program at Texas State University. The goals of the organization are to teach students ...

  • Posted June 10, 2016
  • Case Studies
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UW–Madison Receipt Reduction Project

  • University of Wisconsin-Madison (WI)

Over a span of two years, teams of students, faculty, and staff at the University of Wisconsin–Madison eliminated mandatory receipt printing at campus dining centers, restaurants, markets, and cafes ...

  • Posted June 10, 2016
  • Case Studies
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Bagging the Disposable Plastic Bag

  • Case Western Reserve University (OH)
  • Bon Appétit Management Company

The Student Sustainability Council at Case Western Reserve University removed disposable plastic bags from campus dining locations and replaced them with reusable bags.

  • Posted June 10, 2016
  • Case Studies
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Brown's- A California Cafe

  • University of California, Berkeley (CA)

This August, Cal Dining opened brown’s- a california café. By design, over 80% of the ingredients used are sourced locally from within 250 miles of the UC Berkeley campus ...

  • Posted June 10, 2016
  • Case Studies
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Institutional Framework for Student-Led Sustainability Initiatives

  • University of Nebraska - Lincoln (NE)

The Environmental Sustainability Committee (ESC) is a self-sustaining committee within the Association for Students of the University of Nebraska (ASUN), otherwise known as UNL’s Student Government. The framework of ...

  • Posted June 10, 2016
  • Case Studies
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Green Restaurant Certification for Dining Halls and Restaurants

  • Green Restaurant Association (MA)

Search over 500 restaurants to view the thousands of green steps they have implemented. Review the Green Restaurant® Education Section. Use the standards as a guidelines to help you make ...


It’s What’s for Dinner: Furman University’s Sustainable Dining Initiative

  • Furman University (SC)

The majority of the food in the United States is produced via an industrial food production and distribution system, which is inherently unsustainable due to its widespread environmental (e.g ...


Promotion vs. Education in Choosing "Real Food"

  • University of Utah (UT)
  • University of Wisconsin-Madison (WI)
  • Real Food Challenge (MA)

The global agro-industrial system contributes to an abundance of human and ecological health problems from social injustices and public health issues to global warming and ecological degradation. In response to ...


Unifying Campus Efforts in Pursuit of Green Restaurant Certification at UC Irvine's East Food Court

  • University of California, Irvine (CA)

UC Irvine's East Food Court became a Certified Green Restaurant on November 5, 2015 and upgraded its certification from 2-Star to 3-Star on April 22, 2016 through significant interdepartmental ...


One-Class-One-Project: Using service learning to engage students in sustainability

  • Florida Gulf Coast University (FL)

The University Colloquium is the sustainability capstone to the Florida Gulf Coast University experiences that utilizes service learning as a tool to engage students in experiential learning within the community ...


The Real Food Challenge at Lehigh University

  • Lehigh University (PA)

The Real Food Challenge (RFC) is a national student run campaign to encourage campuses to increase the ratio of food purchased from “conventional” to “real food”. At Lehigh, the Office ...


Campus greenhouse for local and sustainable tropical food production and education at Bellairs Research Institute

  • McGill University (QC)

The Bellairs facility is located at Folkestone, Barbados. It hosts many students and scientists from McGill and around the world for field courses, workshops and research projects. This project's ...


Leading by Collaboration: Institutional composting on a non-residential campus

  • Johnson County Community College (KS)

JCCC's composting initiatives have changed operational practices and enriched campus culture in many ways. Those directly involved in our composting work are passionate about reducing food waste, handling it ...


NC State University Students Leverage Partnerships To Eliminate Plastic Bags on Campus

  • North Carolina State University (NC)

Over a three-year period, the NC State Stewards collaborated with the university’s Campus Enterprises division to move toward the elimination of single-use plastic bags in the most wasteful locations ...


Compact Advanced Facility for Conversion of Waste Cooking Oil to Biodiesel to power the University Bus system

  • University of South Florida (Tampa) (FL)

The University Bus system is powered by a Biodiesel mixture. The project investigated feasibility of generating its own Biodiesel from the waste cooking oil generated by the dining facilities and ...


University of Redlands Proposal for Expanded Composting

  • University of Redlands (CA)

We are currently living in a time with inequity, economic instability and environmental degradation. The University of Redlands campus claims to be sustainable, however, we lack many forms of renewable ...


University of Redlands Proposal for Expanded Composting

  • University of Redlands (CA)

We are currently living in a time with inequity, economic instability and environmental degradation. The University of Redlands campus claims to be sustainable, however, we lack many forms of renewable ...


Evaluation of the Food Store Environment on and Near the Campus of 15 Postsecondary Institutions

  • University of Florida (FL)
  • Tuskegee University (AL)
  • Kansas State University (KS)
  • Purdue University (IN)
  • South Dakota State University (SD)
  • Rutgers, the State University of New Jersey, Central Office (NJ)
  • Syracuse University (NY)
  • University of Wisconsin-Madison (WI)
  • Michigan State University (MI)
  • West Virginia University (WV)
  • University of Maine (ME)

Purpose. This study evaluated the food stores on and near postsecondary campuses varying in institutional size.

Design. The design of the study is an environmental audit survey.

Setting. Fifteen U ...

  • Posted April 28, 2016
  • Publications
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Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University

  • Montclair State University (NJ)

The objective of this research was to investigate whether merchandizing strategies could encourage college students to make healthy foodservice menu selections. Two hundred sixty-six Montclair State University, New Jersey, students ...

  • Posted April 28, 2016
  • Publications
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Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay

  • University of South Carolina (SC)

The current study looks at the relationship between price consciousness, product involvement, price/quality inference, and consumer's willingness-to-pay related to local foods in a university foodservice environment. The study ...

  • Posted April 28, 2016
  • Publications
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Celebrating Earth Day One Bite at a Time

  • Indiana State University (IN)

On Earth Day at ISU, Sodexo closes one of our dining halls and has an outdoor picnic instead, where students can use their meal plans for a lunch featuring ingredients ...

  • Posted April 26, 2016
  • Photographs
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Stock Images for Waste Signs

  • Babson College (MA)

Cut-out images with transparent backgrounds of various items for use in recycling, trash, and compost informational materials.

Images created by Connie Hsu and Sheen Hui for the Babson College Sustainability ...

  • Posted April 26, 2016
  • Outreach Materials
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Shifting Diets for a Sustainable Food Future

  • World Resources Institute (DC)

Installment 11 of Creating a Sustainable Food Future shows that for people who consume high amounts of meat and dairy, shifting to diets with a greater share of plant-based foods ...

  • Posted April 26, 2016
  • Publications
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Food Scraps Composting on College/University Campuses: A Step-by-Step Guide

  • FOR Solutions, LLC (NJ)

In "Food Scraps Composting on College/University Campuses: A Step-by-Step Guide", you will learn:

  • How to select the proper technology for composting on your campus.

  • How to implement that technology ...

  • Posted April 25, 2016
  • Publications
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Food Scraps Composting Laboratory

  • Kean University (NJ)

Kean University in New Jersey installed a rotary drum composter to process pre and postconsumer food waste from campus dining facilities.

  • Posted April 25, 2016
  • Publications
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Running a Campus Food Pantry: Student Government Toolkit

The Running a Campus Food Pantry toolkit explains how to create and manage a campus food pantry. As food insecurity becomes more common among college students, starting a food pantry ...

  • Posted April 16, 2016
  • Publications
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The Merits of Fair Trade - Fair Trade Colleges & Universities

  • Fair Trade Colleges & Universities (CA)

Fair Trade Colleges & Universities presents: The Merits of Fair Trade.

Fair Trade is a market-based approach to alleviating poverty in ways that improve lives, empower communities, and protect the ...

  • Posted April 15, 2016
  • Videos & Webinars
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Food, Ethics and Sustainability Discussion Activity

  • EcoChallenge.org (OR)

Active, personally relevant learning is at the heart of an effective education.

This activity takes participants through a process of exploring sustainability

through small group discussion and personal reflection designed ...

  • Posted April 11, 2016
  • Course Materials
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Challenge the Label

  • ISEAL Alliance

Sustainability claims have become widespread in the modern marketplace, and with it greenwashing has expanded. The practice of making empty, unfounded or exaggerated sustainability claims risks alienating buyers committed to ...


BuyingPoultry

  • Farm Forward (OR)

BuyingPoultry is a free independent buying guide that cuts through labels and marketing claims and makes it easy to find the highest-welfare products near you.


Food Recovery Verified

  • Food Recovery Network (MD)

Food Recovery Verified (FRV) is a program of Food Recovery Network that recognizes institutions, businesses and events for sending their surplus food to people, not landfills.


Food Recovery Challenge

  • U.S. Environmental Protection Agency (DC)

As part of EPA's Food Recovery Challenge, organizations pledge to improve their sustainable food management practices and report their results. The FRC is part of EPA's Sustainable Materials ...


Food Recovery Hierarchy

  • U.S. Environmental Protection Agency (DC)

The Food Recovery Hierarchy prioritizes actions organizations can take to prevent and divert wasted food. Each tier of the Food Recovery Hierarchy focuses on different management strategies for your wasted ...

  • Posted March 3, 2016
  • Outreach Materials
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Real Food Calculator

  • Real Food Challenge (MA)

The Real Food Calculator is a tool for tracking institutional purchasing over time. College and University students in the U.S. use the Real Food Calculator as a platform for ...


University of Minnesota, Twin Cities 17th Avenue Residence Hall and Dining Center Gray Water System

  • TKDA (MN)

The Architect-of Record and Lead Mechanical Engineer will present an overview of the University of Minnesota, Twin Cities's 17th Avenue Residence Hall and Dining Center's gray water system ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Stopping Food Waste at the Source: Source Reduction Strategies for Dining Services

  • Aramark (PA)

UC Irvine aims not only to divert waste from landfill through recycling and composting but to minimize waste generated. This objective supports an overall goal of Zero Waste campus-wide by ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Creating a Health Culture at NAU: How Partnership Between Campus Dining and Health Promotion Leads to Interdepartmental Success

  • Northern Arizona University (AZ)

Northern Arizona University, located in Flagstaff, Arizona, is host to 20,000 students, with over 8,900 who live on campus. To keep students involved and engaged in campus activities ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Incorporating Life Cycle Analysis into Campus Dining

  • University of Missouri (MO)

The environmental impacts associated with food production have been well-documented through Life cycle analyses (LCA). LCA of food products have focused largely on individual food items. However, very little work ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Sustainability Engagement through Dining Partnerships and Programming

  • Florida Gulf Coast University (FL)
  • Aramark (PA)

Want to get more people engaged in the sustainability conversation on your campus? Let's face it, food connects us all and everyone needs to eat. Your campus dining partner ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Beyond the Dining Hall: furthering sustainability initiatives in dining services by involving student groups and classes

  • Denison University (OH)

There are wonderful things happening with sustainability in the world of food and campus dining, but too often these initiatives stay within operations, never leaving the dining halls or involving ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Standardizing Sustainability for Dining Services

  • Green Seal (DC)

Dining Services have been included in STARS from the beginning, with a heavy focus on food in the current version 2.0. Life-cycle research conducted by Green Seal has determined ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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University Dining Services: Leaders in Sustainability

  • University of Massachusetts Amherst (MA)

Using the University of Massachusetts as a case study, this presentation: • Discusses the unique and important role campus foodservice providers have in creating healthy and resilient regional food systems • Provides ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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