When it comes to debating which is better overall, eating plant-based or balancing a diet with both meat and dairy, there are countless arguments on both ends. Chef Don Ras at FedEx Supply Chain fully embraces both.
Category: Sustainability
Trend Spotlight: It’s All About the Plants! Versatile Veganism at Marietta College
The rise in plant-based eating is no doubt in part to a generation who is rethinking the food that they consume and where it comes from, and this notion is at the forefront of the dining program at Marietta College.
Forging New Partnerships and Charting New Paths
As the year end nears, Parkhurst will launch a new initiative that renders all of the warm and fuzzies. The Forged Partners program is a further step in solidifying relationships with the businesses in our communities and helping them to expand their current footprints. As a family-owned company, we believe in giving back and helping…
Food Recovery Network helps feed the hungry in Williamsport
For several years, Parkhurst at Lycoming College has maintained a partnership with the American Rescue Workers (ARW) where unused and perishable food from the dining services operation is donated to the organization at the end of each semester. In the fall of 2013, Michael Kane, a recent Lycoming College graduate and the men’s program director for ARW,…
Sustainable from the Start
By Tim Fetter, Executive Chef at Duquesne University Starting with this academic year, Parkhurst Dining was proud to begin service to the campus and community of Duquesne University in the heart of our service region in Pittsburgh, PA. I was given the nod to take the job of Executive Chef for the campus, which consists…
5 Ways You Can Affect Change on Food Day
Food Day is a nationwide celebration and movement for healthy, affordable and sustainable food. Since the mission of Food Day is right in step with our EcoSteps and FarmSource programs, we decided to make a brief video on how people can get involved. Check it out here: 5 Ways You Can Affect Change on Food…
