Foodservice Equipment & Supplies

OCT 2018

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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90 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 WASTE MANAGEMENT SERIES on the side. The facility also added plastic recycling contain- ers when tracking data showed that athletes were bringing in and finishing their bottles of water and sports drinks in the cafe, and then throwing them in the garbage there. Sodexo realizes that infrastructure development can be a huge hindrance to landfill diversion. In cases where nearby composting facilities don't exist, or if the institution is will- ing to make a bigger investment up front, Sodexo might recommend sourcing an on-site anaerobic digester and help determine the ROI to the client. It's all about getting closer to a circular economy, Fry says, and helping establish what that means for the food- service industry. (For more on circular economy, see FE&S August 2018, page 79.) "When we think of 'circular econo- my,' we think about it being more of a mindset in terms of discovering ways to maximize our resources," he says. For ex- ample, "We think about how we can work with our suppliers to make packaging more recyclable, returnable, reusable and about how to utilize everything we're buying to reduce food waste. Even if compost doesn't come back to that individual producer for use in the gardens, the idea is that it's still put back into circulation for the benefit of others." Compass Group's Efforts Producing an estimated 9.8 million meals in the U.S. a day, Compass Group remains committed to cutting down on its food waste. The company aims to reduce waste by 25 percent by 2020. "We wanted to focus on our people and the back of house but also educate front-of-the-house guests so we can make greater changes in waste reduction," says Becky Green, senior manager of sustainability. The company has done this through various ways, with back-of-the-house tracking and training at the top of the list. Through a proprietary Waste Not tracking program, Compass Group can determine baseline levels for produc- tion waste, overproduction and expired, soiled or overcooked inventory. Green says the company incentivizes staff to track waste by celebrating food waste champions in each location, using key performance indicators as an overall efficiency and training tool. "Chefs use tracking to show their staff how to prop- erly cut tomatoes, for example, so they are not wasting the product," she says. In addition, Compass Group launched a social media and on-site campaign, Stop Food Waste Day, in April last year. The program was a partnership with ReFED, a food waste- focused collaborative; Eatable, a food waste management consultancy, and other food waste-minded organizations. It included multiple competitions, signage and other educa- tion for back-of-the-house staff and front-of-the-house guests. The raised awareness led to a 20 percent reduction in front-of-the-house plate waste at Portland State Univer- sity. The event has also helped change company culture to encourage more tracking. "This event was very impactful for people to see what is being wasted, especially at all-you-care-to-eat cafeterias at colleges and universities where there's a thought that maybe all of the food is free and you can take as much as you want and throw it away," says Green. The company used a visual of piled up food waste in a large clear container to show stu- dents just how much, and what, was being thrown out. Compass Group has also developed a comprehensive food recovery program with Eatable, ReFED, Feeding America and other national and local food banks and recovery organizations. FE&S "Chefs use tracking to show their staff how to properly cut tomatoes, for example, so they are not wasting the product." —Becky Green, Compass Group

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