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Stop Food Waste Day is our annual day of impact that is celebrated internationally and aims to raise awareness about the global issue of food waste on the environment. Its primary focus is on reducing waste at its source, and our chefs and creative culinarians across the country are dedicated to the cause.
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From cooking to composting, there are numerous ways to be more sustainable in April.
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The Compass Corporate Social Responsibility Report (CSR Report) outlines the ways our associates are advocating for change and positioning us as future-forward leaders in our field for sustainability.
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This prestigious group of thought leaders works to drive meaningful change throughout the food system.
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From farmer’s markets to plant scavenger hunts, our creative campuses know how to get students excited about sustainability.
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Roll out the green carpet! The Green Restaurant Association has designated The 459 Commons Dining Hall a Level 1 Certified Green Restaurant.
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It’s delightful, it’s delicious, it’s delectable – it’s UNC Asheville’s new “Blended Burger.” UNCA Dining Services’ new “beefed-up” sandwich uses less animal product and commits to sourcing locally.
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Say hello to tree-free disposables at UM Dining.
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Getting Greener At BGSU Dining, associates practice pre-consumer composting, recycling, conserving resources and reducing waste.
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