Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

Published in FSD Update

We will use some leftover items, such as macaroni and cheese or barbecued chicken, as toppings for pizza.

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One example is the Potato Story game, in which we divide employees up into groups of four or five and ask them to create a short story

We encourage the catering team and cooks to take pictures with their cell phones of the menus, recipes and plate presentation.

We held a zero-waste night event at a recent basketball game. The goal was to bring environmental awareness to the arena while diverting 90% of waste from landfills to recycling bins and composters.

One of the ways we celebrated Earth Day this year was by incorporating fresh herbs into some of the dishes served at each station, such as Mint Chicken and Basil Pasta.

We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...

We have a single-stream recycling program because we don’t have the ability to compost.

We have several independent residents in our main dining room who have some type of food allergy.

We purchased aprons with the child nutrition logo on the front for our employees. I realized they were wrapping the aprons around their waists.

We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.

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