Fourth Annual "The Best"

Fourth Annual "The Best"


Best environmental change we have made
Across three retail locations, we instituted a 95-cent coffee refill policy for any size travel cup or mug instead of having one price for your first cup and a “refill” price for your second, which was hard to keep track of. This policy encourages our neighbors in the building and those utilizing more green practices to keep these good habits up and helps streamline our service at the register. In another location that serves more espresso beverages, we are now offering 10 cents off any drink when customers bring in their own cup.
—Maya Vincelli, assistant director of retail operations, University of Richmond, Virginia

The best change we’ve made is the addition of pulpers in our facilities.
—Joie Schoonover, assistant director of university housing, University of Wisconsin, Madison

We installed new refrigeration technology that will help to reduce energy consumption by up to 22%.
Ronald DeSantis, director of culinary excellence, Yale University, New Haven, Conn.

Best way to reduce waste or energy consumption
By placing compost containers at each workstation in our multi-platform servery, we have raised employee awareness about the food that gets discarded at the end of a meal period and at the end of the day. This has helped to change production behaviors to avoid waste altogether.
—Patti Klos, director of dining and business services, Tufts University, Medford, Mass.

Best overall sustainability program I’ve seen
We initiated the Farm to College Program at the University of Montana in the spring of 2003 with the help of graduate students from our Environmental Studies Program. Our mission is to support agricultural and economic development statewide through the purchase of local food, while also working to serve higher quality, more nutritious food on campus. We also seek to make purchasing decisions that are best for the well-being of those who use our facilities and for the health of the environment by considering the proximity of food sources to our campus as well as fair, ecologically sound and humane production practices.

In addition to our buying practices, we also established an on-campus garden and a self-contained aquaponics system as a way for us to grow some of our own food and offer a learning laboratory for students on campus. And in our dining halls, we use a variety of reusable and compostable to-go containers, napkins, utensils and serviceware.
—Mark LoParco, director of dining services, University of Montana, Missoula

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources