The Ohio Union at The Ohio State University is a 318,000-square-foot complex that replaced the university’s previous student union of 56 years. As mandated by the state of Ohio, the new $118 million complex, which opened in 2010, is LEED Silver certified. It’s the largest facility of its kind in the country and the second building on campus to achieve LEED certification.
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Everyone loves a good mystery. In the case of Bates College, it was a mysterious $2.5 million anonymous donation that helped expand its already successful sustainable dining program.
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Everyone loves a good mystery. In the case of Bates College, it was a mysterious $2.5 million anonymous donation that helped expand its already successful sustainable dining program.
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A new National Restaurant Association survey of more than 1,600 professional chefs—members of the American Culinary Federation-indicates that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009.
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Hands-on learning plays a significant role in most areas of education, and that is certainly true for training in culinary arts. Mastering basic skills in a kitchen environment provides first-time chefs with the experience needed to move forward with their education and careers.
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The UC Santa Cruz’s Dining Services is dedicated to creating a sustainable food system and has made it their mission to decrease energy consumption and water use, reduce solid waste and water waste, and implement a Farm-to-Fork program.
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Sustainability is a hot issue at colleges and universities across the country, and initiatives to reduce waste, water and energy consumption are commonplace.
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Mystery meat and soggy French fries may have a place on some college campuses, but you won’t find such fare at Virginia Tech’s West End Market.
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