Jersey hospital saves on food waste with in-house digester & cooking oil taker

The hospital also uses electronic medical records and biodegradable cups and plates to go green.

Oct. 28—Food waste at Hackensack University Medical Center doesn’t go to a landfill.

Almost all of the food that patients or people eating in the cafeteria don’t eat is rolled on a cart to a stainless steel box in the corner of the hospital kitchen.

The staff opens a panel on the machine, unleashing a putrid smell, and dumps the food inside. Inside, there are woodchips and about two pounds of liquidy substance filled with four strains of micro-organisms.

The organisms digest the food at a rate of almost 100 pounds an hour, Ken Vervoordt, operations manager for Hackensack University Medical Center, said. Unlike human digestion, the end result is basically water, which goes right into the drainage system.

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Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

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