Foodservice Equipment & Supplies

FEB 2018

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

Issue link: https://fesmag.epubxp.com/i/932687

Contents of this Issue

Navigation

Page 84 of 92

Five Steps Closer to Waste Management Goals C alifornia has long been a known leader in the war against waste of all kinds, from energy to water and, of course, food. But not all areas of the country have high-level waste haulers and government bodies dedicated to getting as close to zero waste as possible. Still, the foodservice in- dustry can learn much from the leaders on the West Coast, and from one in particular: University of California San Francisco Health. A regular foodservice innovation presenter, Dan Henroid, director of nutrition and food services and sustainability officer for UCSF Health, has also pressed for changes in infrastructure that can help operators improve their waste management. UCSF has its eye on meeting the state's goal toward zero waste by 2020. It's a challenging goal, Henroid acknowledges. He admits that his facility has a few advantages others around the country don't: plenty of cultural support for waste reduc- tion, adequate funding, and a city that supports high levels of composting, recycling and food donation. Regardless of out- side advantages, Henroid points to five important infrastruc- ture requirements that serve as guideposts to getting closer to any waste management goal, whether that's a 20 percent reduction, 50 percent or more. No. 1: Know Your Trash "The most important thing to changing behavior is education," Henroid says. Enlightenment regarding exactly how much food waste a facility produces marks the first step toward creating a cultural shift among an organization. Fortunately, these days, foodservice operators can leverage an array of tools to measure, track and analyze waste. At the very basic level, there's always dumpster diving. "Nothing compares to simply taking a look at what you're sending to the landfill," Henroid says. Some waste haulers — and not just in California — offer auditing services and other feedback to help operators know what's in their trash. But sometimes, it's just a matter of reaching out. "We work with our waste hauler directly to let us know how much contamination there is in our recycling and composting streams," Henroid says. Investing in waste tracking technology represents the next step toward acquiring tangible metrics and better feed- back about an operation's waste. In a space once dominated by just one company, several now offer similar or better services based on an operation's size, setup and goals. These products help determine how much — and what — food operations overproduce and subsequently send to the landfill. No. 2: Educate, Educate, Educate While many consumers in the Bay Area regularly compost and recycle, UCSF and especially the UCSF Benioff Children's Hospital, often host visitors from less compost-friendly parts of the country. As such, Henroid makes it his mission to constantly improve signage above and around the waste bins to teach consumers what goes where. That's a huge challenge for many operators na- tionwide trying to invest in post-consumer composting. "We just finished a relaunch of our signage and it's very loud and proud with a ton of very clear pictures," says Henroid, who also ensures color-coding on the bins match the enlarged signs. Manage food waste. Increase efficiency. InSinkErator.com/foodservice ©2018 InSinkErator InSinkErator is a business unit of Emerson Electric Co. By Amelia Levin WASTE MANAGEMENT SERIES Creating the right infrastructure lays at the start of any waste reduction movement. 82 • FOODSERVICE EQUIPMENT & SUPPLIES • FEBRUARY 2018

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - FEB 2018