2008 Portability Study: Portability rules

Seventy-five percent of operators are looking to grow their grab-and-go business.

“In the last three years, the numbers have been trending downward a bit,” she says. “Our total meals for the system are up, so students are going [back] a little more to the dining halls, rather than takeout.”

Despite growing concerns about the role packaging plays in adding to the waste stream, plastic and foam still rule when it comes to portable foods. On average, 60% of respondents said they use plastic wrap or containers. Fifty-three percent offer foam containers, 49% use plastic clamshells, 48% use plastic salad bowls with clear lids and 42% use paper containers.

Only 28% offer biodegradable containers, with colleges and universities (47%) most likely to make such packaging available. Only 15% of schools make use of biodegradable packaging.

Pricing, of course, is one issue with biodegradable packaging. But some operators say it is becoming less expensive to buy such materials. Martha Jefferson’s Boucher noted her department was given administration’s blessing to purchase more environmentally-friendly packaging as prices began to inch closer to what it costs for other types of portable packaging.

Some operators and food management companies are looking to deal with the packaging issue by making reusable bags, which customers can then carry with them whenever they want food to go. Aramark, for example, rolled out its “Grab and Go Green” bags at B&I accounts on Earth Day.

But perhaps the most interesting approach to packaging can be found at the University of Colorado in Boulder, where Dining Services is using containers with aluminum bottoms.

“We partnered with an environmental residence academic program,” explains Amy Beckstrom, director of Dining Services. Every year they study a different component of dining services. Their recommendation, after looking at foam versus plastic versus paper, was that we should use aluminum-bottomed grab-and-go containers.”

Beckstrom likens the new containers to the old TV dinner-style packaging. She says the program studied the carbon footprint made by manufacturing and recycling the aluminumware and found that it was smaller than other types of packaging.

“We may have the ugliest containers out there, but we do market that fact, saying, ‘This is why you’re seeing these types of containers.’ We serve everything in them; we eliminated Styrofoam and clamshell containers.”

Beckstrom adds the department also offers customers reusable bags.

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources