Across industries, self-operated foodservice models are leading the way in innovation, flexibility, and sustainability. Colleges and universities, for example, have demonstrated the power of self-operation in advancing sustainability initiatives – implementing plant-based dining programs, reducing food waste, and prioritizing local sourcing. These institutions are proving that when operators have direct control over decision-making, they can quickly adapt to changing needs and drive impactful change.
This same flexibility and forward-thinking approach are what make self-operated models invaluable in healthcare foodservice and senior dining. AHF members across the country are setting the standard for sustainability, harnessing the autonomy of self-operation to introduce energy-efficient kitchens, waste reduction strategies, and partnerships with local producers to enhance food quality and environmental impact. By leveraging the strong partnerships forged through AHF’s robust business partner network, the AHF National Conference, and the AHF Online Member Community, our members gain access to best practices and emerging sustainability solutions that make a difference.
The impact of these efforts has not gone unnoticed. Many AHF members have been recognized for their outstanding sustainability programs through our prestigious AHF Industry Awards and the industry as a whole. These award-winning programs showcase the ingenuity and dedication of self-operated healthcare foodservice teams in leading the way toward a greener future.
Stay tuned – award submissions for 2025 open this month (February), offering an opportunity for healthcare foodservice, senior dining and hospitality leaders to share their successes. Winners will be honored at the AHF National Conference in New Orleans from August 21-23, 2025. Don’t miss the chance to celebrate excellence in sustainability and self-operated foodservice!
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Foodservice Director (FSD): “HSUS’ College and University Protein Sustainability Scorecard seeks to provide transparency around plant-based goals and help to create a more sustainable future”
