TITLE

Sustaining Sustainability

PUB. DATE
March 2007
SOURCE
FoodService Director;3/15/2007, Vol. 20 Issue 3, p18
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article presents the advice of Lily Berrish, catering director at the University of California in Santa Barbara, on how catering can promote environmental consciousness on a college campus. Berrish says that a good starting point is to educate one's self about sustainability. She adds that buying local produce is also a step in the right direction. According to Berrish, operators can convert to biodegradable disposables.
ACCESSION #
24365324

 

Related Articles

  • K-State Composting Brings Food Waste Full Circle.  // FoodService Director;6/15/2009, Vol. 22 Issue 6, p6 

    The article offers information on a new composting program at Kansas State University in Manhattan, Kansas in 2009. It notes that this program is expected to bring Campus dining's food waste full circle. The dining services of K-State has collaborated with the campus' student farm and the...

  • Lynchburg College runs 700 events a year. Lang, Joan // FoodService Director;2/15/97, Vol. 10 Issue 2, p106 

    Features Catering Service's food service operations at the Lynchburg College in Virginia. Catering to the universities' various events; Handling a variety of events in the on-campus areas; Revision of standardized menus for internal and external events; Benefits of cross-training the personnel...

  • BRANDED PIZZA GIVES BOOST: Indiana U. adds Papa John's in arenas.  // FoodService Director;05/15/2000, Vol. 13 Issue 5, p1 

    Reports on the increase in concession sales at Indiana University's Assembly hall in 2000 with the addition of Papa John's Pizza in snack stands at the basketball arena. Percent increase in concession sales; Food and snacks served at the basketball arena; Information on the expansion of the...

  • MarketCapsule: CHALLENGES IN COLLEGE CATERING.  // FoodService Director;04/15/2000, Vol. 13 Issue 4, p1 

    Reports the growth in the catering revenues of colleges and universities in the United States as of April 2000.

  • TEN WAYS TO BREAK IN TO THE STUDENT MARKET.  // Caterer & Hotelkeeper;3/25/2011, Vol. 201 Issue 4670, p32 

    The article presents suggestions on how college caterers can attract more students.

  • Keying in on the seasons. Hirschfeld, Jeff // FoodService Director;08/15/98, Vol. 11 Issue 8, p84 

    Focuses on the catering business at several universities and colleges in the United States. Percentage of the University of Georgia in Athens' catering service delivered outside the campus; Peak season for Ashland University in Ohio's catering business; Catering departments at the University of...

  • NACUFS survey finds campus recycling is a one way street.  // Nation's Restaurant News;09/01/97, Vol. 31 Issue 35, p16 

    Reports on a survey by the National Association of College and University Food Services' (NACUFS) on the recycling policies of foodservice departments in colleges and universities in the United States. Lack of policy requiring the foodservice departments to purchase items made with recycled...

  • TUCO APPOINTS DAVID NUTTALL AS REGIONAL CHAIR.  // Caterer & Hotelkeeper;12/13/2013, Vol. 203 Issue 4807, p45 

    The article announces that David Nuttall has been named general catering manager at Harper-Adams University in Newport, England.

  • New Demands Drive Campus Dining Programs. Lawn, John // Food Management;Jun2003, Vol. 38 Issue 6, p8 

    Foodservice programs can play a key role in helping college administrations address campus community issues. College administrations are themselves finding that catering to those student demands, while necessary to keep a school "competitive," can easily undermine academic and cultural...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics