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MARCH 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 77 facility design p r o j e c t o f t h e m o n t h and even includes urban farming on campus. This Dining at Microsoft initiative — dubbed an "ingredient revolution" — is an extension of Freeman's interest in local sourcing and clean label foods. "This is about understanding where our food is grown and how farmers are growing it, and then making sure we can communicate that to our customers," he explains. Under the umbrella philosophy, Microsoft's food programs use as little food with genetically modified ingredients and chemicals as possible. "This is not just about using farmers who we believe care about the food they grow and the animals they raise. It's also about ensuring that Microsoft can make those farmers as productive and profitable as possible," Freeman says. For instance, Microsoft created a Misfit Produce Rescue where Dining at Microsoft buys more than 75,000 pounds of produce from local farms that meet the taste re- quirements of produce purchased from regular suppliers, but fall short of grocery-display appeal. This helps reduce carbon footprint and supports the local food chain as well. Another element of Microsoft's ingredient revolution is urban farming on campus, which includes primarily hydro- ponics and urban cultivators that grow greens and micro- greens. A total of 55 hydroponic towers on campus produce nearly 15,000 pounds of greens annually. Urban cultivators placed in each cafe enable micro-greens to be served campus- wide. Sophisticated software monitors water temperature and pH (acidity) content, humidity, electricity and so forth. Employees test their innovation skills by finding ways to improve the gardening program. For example, while testing LED and halogen lights in a lab, employees found that plasma lights made red lettuce more vibrant in color, while other lights produced fairly green and limp leaves. Next steps may lead to aquaponics, a variation on hydroponics where fish live in the water and their waste feeds the plants. The parts of the plants that go unused decompose and feed the fish. Another sustainable-focused project in test phase — Power BI data — takes data from POS systems and deter- mines how many calories and quantities of each nutrient are being consumed. "So, if we introduce a cantaloupe into the menu mix, for example, we'll know how many people ate the product and if they continued to eat healthy foods," Freeman says. Not only will we plug in data from the POS system, but we'll plug in data about traffic, weather, moon phases and other data. This will create a picture of what is happening in the moment and what may happen. So, we'll begin to predict how many chicken burgers or whatever we should be producing on a particular day given the data factors. There's probably data that will help us to determine the usage of the equipment over time based on consumption." Freeman is also pleased to report, "We're 92.8 percent zero waste in foodservice." ● Overview/Microsoft Puget Sound Campus: 50,000 daily population; 90+ dining destinations (33 cafes, 32 espresso locations, 25+ Market@Stores) and The Commons, featur- ing 23 restaurants, shops and services. Campus-wide dining options serve approximately 45,000 people daily. ● Opened: June 6, 2016 ● Scope of Project: Café 36 remodel of front and back of the house ● Size: 14,517 sq. ft. (prior to remodel: 9,763 sq. ft.) ● Seats: 379 ● Average Check: $6.12 ● Daily Transactions: 1,300 ● Hours: Breakfast, 7 a.m. to 9:30 a.m.; lunch, 11 a.m. to 2 p.m.; espresso, 7 a.m. to 4:30 p.m. ● Menu Specialties: Himalaya (Indian comfort food); Dekoto- ra (teriyaki and ramen); Tetrix (salad bar and hydroponics); Coop de Grille: (luxurious chicken and ranch fare); Bosque Burrito; Veloce Pizza (cut-to-order Roman-style pizza); Butcher•Baker•Barista (deli, bakery, espresso); The Evergreen Plate (locally sourced entrees and sides) ● Average Check: N/A ● Total Annual Revenue: N/A ● Staff: 49 employees ● Total Project Cost: N/A ● Equipment Investment: N/A ● Website: No external website FACTS OF NOTE