Food Recovery Network helps feed the hungry in Williamsport

For several years, Parkhurst at Lycoming College has maintained a partnership with the American Rescue Workers (ARW) where unused and perishable food from the dining services operation is donated to the organization at the end of each semester. In the fall of 2013, Michael Kane, a recent Lycoming College graduate and the men’s program director for ARW,…

Project Lunch Tray

This year, I celebrate my 15th year with the Eat’n Park Hospitality Group.  I’ve had the opportunity to work on some really exciting projects and events and this year so far has been no different! I was recently contacted by the Community Kitchen Pittsburgh to volunteer for a cooking event called “Project Lunch Tray.” The event lets…

Simplifying Food Waste Collection

Parkhurst Dining is responsible for providing the food service at Alcoa’s corporate campus in New Kensington, PA.  The café that we operate was recently renovated and now has a new recycling and waste collection program.  Parkhurst has assisted over 20 locations with implementing composting programs so naturally we were eager to assist with the conversion and education of the process…

Chef in the Schoolyard

Written by Tim Fetter, CEC, Executive Chef, Duquesne University and posted by Jamie Moore On Tuesday September 16, I had the privilege to spend the afternoon with some students at the Greater Pittsburgh Urban League Charter School in the East Liberty neighborhood of Pittsburgh. Grow Pittsburgh has a terrific Edible Schoolyard program that creates on-site gardens…

5 Ways You Can Affect Change on Food Day

Food Day is a nationwide celebration and movement for healthy, affordable and sustainable food.  Since the mission of Food Day is right in step with our EcoSteps and FarmSource programs, we decided to make a brief video on how people can get involved.  Check it out here: 5 Ways You Can Affect Change on Food…

Canning Tomatoes

Some of you might know that I enjoy cooking. I canned some tomatoes at my house, but I actually taught a canning class for members of Slow Food PGH, which I think is a little more exciting.