| Colleges Go Green in an Effort to Satisfy Student Demands |
From eliminating cafeteria trays to growing food on campus farms, colleges across the country are embracing the recent movements in the foodservice sector to go green and use sustainable products. This article talks about how schools in Ohio are eliminating the use of cafeteria trays to not only encourage students to take less food, reducing waste, but also to save on the energy used to clean them. This story talks about how more students are choosing schools based on the availability or organic or sustainable food in dining halls and how schools are establishing programs to make sure these demands are being met. According to this article three out of five colleges have at least one green building project.
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| Jason Harrison Doesn't Gamble on Banquets at the Bellagio |
 There are few places in the country where you can find a multitude of restaurants that serve a $6.95 prime rib, alongside AAA 5 Diamond-rated venues. Las Vegas is one of these places and in the middle of the three mile stretch known as the Strip, is the Bellagio hotel, where Jason Harrison has been executive banquet chef for the past four years.
"If I work at a smaller property, I tend to get bored after 18 months," Harrison said. "I haven't been bored here." Click here to read more about Jason... |
Welcome to the August issue of Food For Thought. If you're like us, you're wondering where the summer went. Colleges and universities around the country are gearing up for the returning students and we'll take a look at some of the latest dining trends on campus. We also talk to Jason Harrison, Executive Banquet Chef at the Bellagio Casino in Las Vegas about how he keeps things fresh and exciting for his guests.
Looking for a good excuse to travel to Florida next month? Come see Progressive Gourmet at the Florida Restaurant and Lodging Show, September 5-7 at the Orange County Convention Center in Orlando. We'll be in Booth # 1840 with great new products and some old favorites.