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281 resources
The brown's team outside of the brown's- a california cafe

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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Earthstock Block Party

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 ...

Adrienne Cachelin Headshot

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 at Bellairs Construction Build

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 ...

Plastic bags formerly available in the Atrium, a popular campus food court, were replaced with paper bags -- a more sustainable and recyclable option -- in January 2016.

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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Paper Napkin

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

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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Personal Choices- Minimizing Food Waste in Cornell Dining Halls

  • Cornell University (NY)

Although Cornell University composts leftover food, the Cornell Dining Sustainability Coordinators (SSCs) wanted students and staff to realized to problems with wasting food. Through an online survey, the SSCs found ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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UB's Crossroads Culinary Center: Fine Dining in Sustainable Fashion

  • University at Buffalo (NY)

Providing healthy, sustainable food options isn’t our challenge; rather, the challenge is ensuring students choose healthy, sustainable food options. Through formal campus surveys and informal feedback we determined what ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Warren Wilson College Sustainable Dining Policy: A Strategic Partnership Case Study

  • Warren Wilson College (NC)

This case study presentation will delve into the collective research and actions by Warren Wilson College (WWC) students, staff, and Sodexo employees to create a resilient and adaptable dining service ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Green Captains - Student Leadership in Dining Services

  • University of California, Irvine (CA)
  • Aramark (PA)

The Green Captain Program promotes student education and development and food waste reduction in Higher Education dining locations. The program empowers student employees and managers from each of the campus ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The Meatless Revolution: A Case Study of the Nation's First Vegan Dining Hall

  • University of North Texas (TX)
  • Humane Society of the United States (MD)

College students are increasingly concerned about their health, the environment, and animal welfare. According to report by foodservice marketing research firm Technomic, 21 percent of college students limit their meat ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The Dining Hall as a Classroom: A Unique Model for a Life-Cycle Analysis Course

  • Northwestern University (IL)

Though students, faculty, and the dining service have all shown dedication to sustainable initiatives, there has been little academic research on the sustainability of our campus dining service. This year ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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An In-depth Analysis of Waste Trends and Reuse Potential in Dining Facilities

  • West Virginia University (WV)

In the United States, less than three percent of the 34 million tons of food waste generated was recovered or recycled in 2010. This represents the single largest component of ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Measuring and Reducing the Carbon Footprint of Campus Dining Using the CHEFS Tool

  • Delta College (MI)
  • Clean Air-Cool Planet (NH)

The movement and level of sophistication surrounding sustainable dining is growing, yet few institutions have as yet been able to measure their total "baseline" climate change impacts from dining services ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Foam-Free Dining at the University of Florida

  • Aramark (PA)

Gator Dining Services/ARAMARK removed all foam food packaging from all dining location, including the dining halls, Classic Fare Catering, and the national brands on University of Florida's campus ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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A Case Study of the Campus-wide Dining Waste Audit at West Virginia

  • West Virginia University at Parkersburg (WV)
  • West Virginia University (WV)

According to the United States Environmental Protection Agency, less than three percent of the 34 million tons of food waste generated was recovered or recycled in 2010. Food waste now ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Sustainability On a Rooftop: Dining, Operations and Academics Unite

  • Bowling Green State University (OH)

The Green Roof at the newest campus dining center was collaborative in design/construction and continues to be a living example of successful campus partnerships in sustainability. The green roof ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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