Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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108 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 cafeteria. Staff members sell a total of approximately 18 30-pound cases of produce. "We price the produce to encourage people to buy and use it," Gee says. "Nicolle Hallissey, our wellness nutritionist on staff at MSK's employ- ee wellness program, works on-site at the market. She hands out recipes featuring the fresh produce and offers advice about how to prepare fresh produce as well as the benefits of eating a diet rich in these ingredients." Also in partnership with MSK's Employee Wellness Program, FNS features a FoodWise program in the cafeteria that offers discounts on purchases of healthy "wise choice" entrees, vegetables and whole grains. FoodWise follows the Healthy Hospital Food Initiative standards. FNS' strategy to increase plant-based options on its menus also includes a Meatless Monday program. The goal is to en- courage employees and guests to practice healthy eating habits by choosing to eat a plant-based diet at least one day per week. "This is based on the premise that eating plant-based meals at least once a week may help improve health and reduce the risk for certain diseases by cutting saturated fat intake coming from animal products," McLymont says. "In addition, the program helps to improve the health of the planet by lowering the envi- ronmental burden of industrial production of food and animal products with a lower carbon footprint, less water usage and less dependence on fossil fuels." Tracking and measuring purchases and usage is a critical component of MSK's sustainable practices. MSK works with a software company that collects purchasing data and pulls out key measures such as weekly and monthly local purchases, as well as information regarding proteins that contain no hormones and no antibiotics. "By tracking, we can monitor and then improve our local and sustainable food spend," McLymont says. "Our FNS team meets quarterly to come up with action plans to increase or decrease our food spend in certain food categories," says Gee. "Our goal is to try to become as sus- tainable and local as possible." The local designation includes products within a 250-mile radius and sustainable efforts follow the Healthy Hospital Food Initiative guidelines. These efforts contributed to FNS winning the Practice Greenhealth award for being in the Top 10 in environmental excellence. Information from data tracking resulted in FNS using New York City tap water in place of bottled water for catered events. "According to the data tracking in our sustainability software, 68.6 percent of our total annual beverage spend was on healthy beverages in 2015," McLymont says. "We purchased water carafes, which we use, wash, sanitize and reuse for every function," Gee says. Fresh-cut fruits and vegetables such as lemons, oranges, strawberries, watermelon, cucumber or mint leaves are added to the water and served in compostable cups. FNS kitchen staff also collect organic food scraps and send them out for composting. "A company picks up the waste each night and brings it out to local farms, so it isn't going into the waste stream," Gee says. FNS also sends used fryer oil to a vendor that repro- cesses it into biodiesel fuel. In addition, at the main campus, all beverage vending machines contain a motion detector system to reduce lighting and energy consumption when the immediate area is vacant. FNS also replaced plastic plates and bowls with 100 percent compostable materials, replaced plastic coffee stirrers with wooden stirrers and began buying napkins made from 100 percent recycled content. "We wish we could have digesters, but we don't have the space," Gee says. "Maybe when we can purchase smaller units, we'll be able to use that technology." ● Foodservice Director, Food & Nutrition Department: Veronica McLymont, PhD, RDN, CDN ● Food and Beverage Manager, Food & Nutrition Department: Kolja Djurovic ● Executive Chef, Food & Nutrition Department: Timothy Gee, CEC ● Finance Operations Manager, Food & Nutrition Department: Nancy Thomas KEY PLAYERS Marjorie Young, sous chef, uses sous vide preparation for menu items. Photo by Timothy Gee, CEC, executive chef, Memorial Sloan Kettering Cancer Center, Food & Nutrition Department ON-SITE PROFILE

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