MG featured in US Business Executive
“Fast growth is not our goal; we are thoughtful about where and when we add business so we can assure our people resources are able deliver… We like to say we’re big enough to compete, but small enough to assure hands-on attention, including Rie.”
– Leslie Phillips COO of MG
Guilford aims for ZERO waste
“Here at Guilford College and for Meriwether Godsey as a company, sustainability is literally at the forefront of everything that we do, think about, plan and design when it relates to food service”
– Eric Pearce (Executive Chef)
Guilford Dining in the news
Guilford Dining Services in the news for using a “digester” to enhance the composting process… bringing them closer to their goal of diverting ALL food waste from the landfill!
NC Sustainability Conference at Elon University
NC Sustainability Conference at Elon University included MG Chef Derek St. Romain as a panelist…sharing his insight on eating local, sustainable, healthy foods, including locally harvested venison!
Derek spoke about the importance of eating local, sustainable and healthy foods including locally harvested Venison, a better red meat choice.
Derek is also the Regional Coordinator for non-profit organization Backyard Bow Pro. More about this organization can be found on their facebook page.