Foodservice Equipment & Supplies

FEB 2016

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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26 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBURARY 2016 operator's opinion Misericordia University Dining Program Makes Gains with Less R ewards programs continue to grow throughout the food and beverage industry, as companies look to incentivize customers to return again and again. Reduction in food waste continues to emerge as an important topic as more foodservice operators strive to be more effcient and less wasteful. Metz Culinary Management, Miseri- cordia University's foodservice provider, adopted a program that solves both of these issues in a very clever way. In just one year of operating "Mom's Clean Plate Program," the school has reduced its dining room food waste by almost 53 percent. Moreover, the program provides students with a reward and, most importantly, a valid reason to care about food waste reduction. As part of the company's T.A.S.T.E. (Taking Action for a Sustainable Tomorrow Everywhere) initiative, Mom's Clean Plate Program aims to teach students the impor- tance of food waste reduction. The pro- gram, meant to refect a mother's insistence that their child fnish everything on their plate, encourages students on the univer- sity meal plan to do the same. To become a member of Mom's Clean Plate Club, stu- dents show the Metz employee at the exit to the cafeteria their clean plate, devoid of all food matter. For doing so, students receive a punch on a card refecting the promo- tion. Students who accumulate ten punches, receive a T.A.S.T.E. token, which they can turn in for prizes. For example, one token earns a student a free fountain drink from the campus retail outlet. With two tokens the student can choose a novelty ice cream item from the retail operation. Three tokens earns the stu- dent a $5 gift card to any Metz-run outlet at the university. Four, fve and six tokens earn students $10, $15 and $25 gift cards for use at Metz-run campus locations. Measuring Success Metz uses several methods to determine the effectiveness of the program. Weighing the food waste for a given meal period repre- sents the most dependable and accurate method. Lunch was chosen as the designat- ed meal period for the weigh-ins, as it serves more students than any other daypart, with an average of around 600 people. Students at the university volunteer to scrape off all food waste into containers to be weighed. The program's very frst weigh-in netted a total of 131 pounds of food waste. Just two months into the program, the second weigh-in had dropped to just 75 pounds. This past fall semester, the third weigh-in came in even better at only 69 pounds, or slightly less than 2 ounces per student. Reduction in food waste remains the number one accomplishment of the pro- gram. Mom's Clean Plate Club continues to have a positive impact on other areas as well. For one, the student/staff relationships have grown immensely. Students often talk about the excitement of gathering coins and how they plan to use them with the Metz staff. Relationship-building between the team and By Brent Postal Operations Manager Metz Culinary Management, Misericordia University Dallas, Pa. Students at Misericordia University weigh the food waste of a lunch period to determine efectiveness of the campaign.

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