Foodservice Equipment & Supplies

JUL 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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internal divisions or outside organizations; some might have a 2 percent FER, while still others could have a higher one at 12 percent. Measuring Waste Management Effectiveness at the University of Notre Dame After putting smart scales in place throughout the prep kitchens, the University of Notre Dame has been able to quantify and qualify its waste management efforts. The scale/software system generates weekly reports as well as an annual, more thorough report that will even com- pare weight in tons to elephants and other tangible objects. "This type of reporting is great because it helps our stu- dents really visualize how much we throw away," says Cheryl Bauer, associate director of sourcing and sustainability for campus dining. The campus team has recently been looking to switch from using a disposer to capturing that slurry and sending it to a local AD facility for further processing into soil amendments. Tracking food waste has led to major production and operational changes as well. "We saw that we were throw- ing away a lot of sauces, and not only did the data tell us the gross amount of this loss, but also the costs associated with it," says Bauer. "That was eye-opening. Now, we make smaller batches at a time." Thanks to cameras on the scales, Bauer could see what type of trim waste was getting thrown out the most in order to make further operational changes. The school's current system setup will identify the employee that did the most tracking for that week; prizes are awarded to those who track the most throughout the month or quarter. Measuring and analyzing the amount of food and edible material otherwise sent to landfill has also helped Bauer's team take a closer look at signage above and around waste re- ceptacles, something they are currently working to improve. They're also investigating a new smart scale that will allow them to broadcast real-time food loss data in the dining hall to try to change the culture even more. In order to cut down on the landfill, post-consumer waste, the school has recently implemented a reusable to-go container program whereby students get credit for returning the containers to a collection device so there's a constant ro- tation. "Every little bit helps when it comes to waste manage- ment," Bauer says. FE&S InSinkErator.com/foodservice ©2018 InSinkErator InSinkErator is a business unit of Emerson Electric Co. The PowerRinse® Waste Collection System improves kitchen eff iciency by increasing pre-rinse and scrapping speed, and reducing bulk waste without grinding. All while using only 1 gpm of fresh water – that's 50% less fresh water per hour than competitive units. Available in a scalable trough model for added scrapping volume. To learn more, call 800-845-8345 or visit www.insinkerator.com/foodservice Use 50% less fresh water, rinse and repeat. Use 50% less fresh water, rinse and repeat. Trough model for multiple operators Operates on less than 1 gpm fresh water Pump safeguarding features

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