food service

Items Tagged with 'food service'

ARTICLES

Study: Students' foodservice demands grow both on and off campus

The study says 33% of students are satisfied with their school's foodservice facilities.

June 10, 2019

Delivery, technology and health trends are changing the foodservice landscape and younger generations are leading this charge, according to “2019 College & University Consumer Trend Report,” a report published by Technomic, Chicago.

Sustainability

Duke University bans disposable plastic bags from campus dining program

Plastic bags and food service ware will be replaced by compostable or recyclable materials

Casey Laughman

July 16, 2018

No Comments

Duke University has banned the use of disposable plastics campus-wide for all Duke Dining locations. Part of The Deliberate Dining Project, the program bans single-use, carry-out plastic bags and disposable plastic food service wear.

Fast food packaging

McDonald’s pledges all sustainable packaging by 2025

Fast food company says it will only use packaging from renewable, recycled, or certified sources.

Crystal Lindell

January 29, 2018

No Comments

By 2025, 100 percent of the fast food restaurant’s guest packaging will come from renewable, recycled, or certified sources with a preference for Forest Stewardship Council certification.

Beef still protein leader in food service

Jeremy Gerrard

June 4, 2014

No Comments

A survey of protein purchasers in food service revealed beef continues to be a frontrunner in the industry in terms of volume, market share and dollars it brings to operations.

CDC data shows some food borne infections more common in 2012, others unchanged

Norovirus leading cause of disease outbreaks from contaminated food

Jeremy Gerrard

June 4, 2014

No Comments

Eighty-one percent of norovirus outbreaks from contaminated food happen in the food service industry according to a vital signs report by CDC.

In this webinar, an expert panel from Watson-Marlow will discuss how choosing the right pumping technologies to make processes more efficient requires an understanding of the complete system.

More than ever before, employers understand the tangible benefits of maintaining and enhancing their employees’ physical health. However, a broader focus on physical and mental health strategies – one supported through facility design tactics – can yield a significant, positive impact on manufacturing capacity and worker productivity.

Items Tagged with 'food service'

ARTICLES

Study: Students' foodservice demands grow both on and off campus

Duke University bans disposable plastic bags from campus dining program

McDonald’s pledges all sustainable packaging by 2025

Beef still protein leader in food service

Norovirus leading cause of disease outbreaks from contaminated food

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