Oberlin College
POSTED:
April 17, 2012
In 1999, David Orr, then chair of Oberlin’s Environmental Studies Program, conceived and initiated one of the nation’s first projects to reduce a college’s net emissions of greenhouse gases to zero.
Waste-Reducation ROI Calculator a Valuable Tool
POSTED:
June 15, 2011
Organizations with foodservice capabilities
such as schools, hospitals, restaurants and correctional facilities all have to
deal with the challenge of waste disposal. Installing a top-quality waste-reduction system can
be a valuable investment and would pay for itself over time.
Disposable and Reusable Ware
POSTED:
June 25, 2010
The School Nutrition Foundation recently issued a report titled “Life
Cycle Environmental and Cost Analysis of Disposable and Reusable Ware
in School Cafeteria” to address the cost and environmental impacts of
having reusable ware, disposable ware or a combination of the two in
school nutrition programs.
Evolving Door: Trends Emerge as Food-Waste-Management Practices Evolve
POSTED:
June 11, 2010
Over the past several years, there has been a greater focus on foodservice sustainability. Many foodservice operations and consultants are interested in waste management because it is simple to implement and makes an economic difference, rather than requiring greater economic resources.
Waste Handling That's Economical and Environmentally Friendly
POSTED:
June 11, 2010
Managing waste in an economical and environmentally friendly manner is becoming gradually more difficult, leaving foodservice and food retail operations needing waste-reduction strategies that provide both financial and environmental benefits.
Waste Not, Want Not
POSTED:
June 11, 2010
The volume of solid waste sent to landfills, and the business and environmental costs of hauling it away, has a major impact on a foodservice operation’s sustainability efforts and bottom line.