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Category: Sustainability
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…
Susquehanna Mills – Local and Sustainable Business
On June 6th, I took a group of our managers and chefs on a tour to Susquehanna Mill, a local and sustainable business that grows, processes and converts seeds into oil. Susquehanna Mills has established a niche in the local sustainable food world. For Josh Leidhecker it was just a natural progression. Josh is one…
Bucknell University Dining Services Holds Its First Waste Weigh
Posted by Jamie Written by John Cummins, General Manager of Resident Dining, Bucknell University In October of 2012, food waste author Jonathan Bloom came to Bucknell University. He had written a book and has a very active blog about reducing food waste. I wasn’t sure what his plan for this visit was but, when I…
