In January, a New York Times article about the National Restaurant Association (also known as “the other NRA”) made waves in the food service world. Their investigation into the NRA revealed that the organization had been using funds from ServSafe food safety training classes to lobby against minimum wage increases. ServSafe, the most popular food… Read more »
Weighing the waste: A snapshot of student food waste in IU dining halls
Guest written by Kaeley Geschke. Providing access to food for a large community such as Indiana University is a sizable feat with a plethora of challenges. You must make sure that menus across campus are diverse enough to meet everyone’s dietary needs and preferences. You must ensure everyone has access to food no matter their… Read more »
Who cares about sustainable food? As it turns out, most Big10 schools do
In the United States today, 30-40% of the food supply is never eaten. The numbers are staggering; the USDA’s Economic Research Service estimates that in 2010, 31% of the food supply was lost, amounting to 133 billion pounds of food valued at an estimated $161.6 billion. In 2015, the USDA and the Environmental Protection Agency… Read more »