FEATURED ARTICLEFrom Local Chow to Green Machines: ADA Members Are Turning Foodservice into Eco-Friendly OperationsMaria Simmons, RD, is no hippie. In fact, until a couple years ago she knew little about developing sustainable food programs and eco-design. Yet today, Simmons runs a nearly all-organic hospital foodservice program and knows off the top of her head that a commercial pulper can turn 15 trash cans of waste into one. And she’s not alone; foodservice operators across the country are going green.Many factors are driving the green movement in foodservice, from meeting consumer demand for eco-friendly products to conserving resources and dollars to joining a global effort to protect and preserve our natural environment... Current subscribersLogin to download this issue as a PDF |