Jan 7, 2019 | Delaware Today
The University of Delaware is making strides in combating food waste, and they can prove it. In 2015, the university installed two digesters in their largest dining hall. These digesters provide an alternate ending for food waste; rather than sending unused food to...
Mar 22, 2019 | Foodservice Equipment Journal
Acclaimed chef Steve Munkley is the culinary mastermind behind the Royal Garden Hotel, one of the capital’s most prestigious properties overlooking Kensington Palace and Hyde Park. After overseeing a £3m kitchen transformation project, he reveals the thought processes...
Mar 28, 2019 | Foodservice Equipment Reports
Wacky foods on stadium menus—like cinnamon chipotle-topped tater tots with spiced pulled pork, onions and chipotle maple syrup (a real item)—grab all the headlines. But concessionaires at ballparks are just as focused on the experience as they are on the food—and the...
Apr 12, 2019 | Waste Today
Food waste has long been a disproportionate part of the waste stream. Gold Medal Environmental, based in Sewell, New Jersey, is working to change that through its innovative organic waste solutions. Michael Schmidt, a 15-year environmental services specialist and the...
Apr 17, 2019 | The New York Times
With rising sea levels, higher carbon dioxide levels and plastic bottles glutting landfills and oceans, the issue of sustainability has become a hot topic. Hotels and resorts have started to act by ramping up efforts to reduce or eliminate completely their resource...
