For healthcare foodservice operators, the pressure is coming from all sides. There are mandates to cut food costs, goals to increase operating revenue, and internal sustainability targets.

As we settle into 2026, the definition of an "efficient kitchen" has evolved. It is no longer just about speed or flavor profile; it is about yield optimization and sustainability. Culinary teams are under increasing pressure to protect their bottom line, and the most effective way to do that is by addressing the silent budget-killer: food waste.

At a Glance: Understanding California Senate Bill 1383 What is California SB 1383? SB 1383 is a statewide law in California enacted to reduce emissions of short-lived climate pollutants, specifically methane, which is generated when organic waste decomposes in landfills. What are the primary goals of SB 1383? The legislation sets two specific targets to be achieved by 2025: 75% reduction in organic waste disposal (compared to 2014 levels). 20% recovery of currently disposed edible food for human consumption. Who does SB 1383 affect? T...

Five years ago, Georgia Tech transitioned from a contract-managed model to a self-operation dining program. With a massive operation serving 7,000 to 8,000 meals a day in dining halls alone, the Institute needed a way to manage tight margins and rising food costs.