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…

Garden Primer

Spring is right around the corner, so we decided to put together a class to get everyone excited about growing food. Our friends over at Grow Pittsburgh, an urban agriculture nonprofit, put together a class that was held at our office in Pittsburgh on February 19, 2013.

Composting at Bucknell University

By John Cummins, General Manager of Resident Dining at Bucknell University Like most college and universities our summer guests are mostly participants in camps and conferences hosted by the institution.  Some meals we serve 700 guests and others just 30! No matter how many guests we have we always focus on utilizing the freshest local…

Composting and Campers @ Chatham University

By Leslie Ekstrand, General Manager at Chatham University Here at Parkhurst Dining Services at Chatham University, we are always searching for ways to lessen our carbon footprint and reduce the amount of waste that ends up in landfills.  Four years ago we started a before and after consumer composting program in our main dining hall. …