Green Catering
Posted September 1st, 2011 by hansene[Food-management.com Magazine. (August, 2011)] – PUTTING IT INTO PRACTICE – In Corvallis, OR, sustainability is practically woven into the fabric of everyday life, and the catering operation at Oregon State University fits right in.
“There is a real market for it here,” says Chris Anderson banquet manager, OSU Catering. “It’s inherent in the community’s values.”
Requests for all-local, all-organic, vegetarian and vegan menus are popular already and are clearly on the rise, he says. OSU Catering composts 100 percent of post-consumer waste, uses an electric vehicle for short-range deliveries and partners with local food producers for produce, dairy and seafood. The operation recycles its used cooking oil, which is then processed to make bio-diesel fuel. <more>
Tags: green, OSU Catering, sustainability