It all started with smoothies. Students at Pennsylvania’s Bucknell University had long been asking for a place where they could order clean blended drinks. The kind made the real unprocessed ingredients—not sugary mixes. But when Director of Retail Operations for Parkhurst Dining Services Jay Breeding opened a pop-up smoothie bar inside Bucknell’s Bison Café last spring, even he didn’t anticipate just how popular it would be. “It was mobbed from the minute we opened,” he says.
The dining program composts all its recyclable waste, including all disposables, which is then used to fertilize the school’s garden, the Big Hill Farm, which in turn supplies produce to the campus kitchens....More