Document Type

Article

Publication Date

2010

Journal or Book Title

Journal of Foodservice Management & Education

Volume

4

Issue

1

First Page

5

Last Page

10

Abstract

College and university dining services administrators (CUDSAs) were surveyed using a web‐based questionnaire to determine sustainable practices in their operations. Results from 138 CUDSAs (26.4% response) indicated that the most frequently used sustainable practices included: recycling of fats, oils, grease, cardboard, white paper, aluminum, and newspaper; and use of recycled products such as napkins. CUDSAs reported that students, university administrators, and customers influenced their sustainable decisions and they were satisfied with their sustainability decisions but not with their resources. CUDSAs at private schools had implemented more practices and were more satisfied than were CUDSAs at public institutions.

Comments

This article is from Journal of Foodservice Management & Education 4 (2010): 5. Posted with permission.

Copyright Owner

Foodservice Systems Management Education Council and The National Association of College & University Food Services

Language

en

File Format

application/pdf

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