LA Federal Building cafeteria showcases sustainable technologies

The cafeteria offers fresh, healthy and sustainable meal options for public visitors and 1,750 federal workers.

Dec. 12—A new sustainable cafeteria has opened at the 300 N. Los Angeles Federal Building designed by the architecture firm Interactive Resources for the U.S. General Services Administration (GSA). The project is a showcase of sustainable technologies in its design, construction and operation providing fresh, healthy and sustainable meal choices to the 1,750 federal workers, plus the many public visitors to the building. The project is attempting to achieve a LEED Platinum rating.

Energy-Efficiency
Resource conservation was a primary concern from the beginning of the project. The energy-efficient kitchen — containing 75 pieces of commercial food service equipment are all EnergyStar rated. The use of process water is minimized throughout, including an energy-efficient and water-efficient dishwashing system used in tandem with a composting system.

The project incorporates the latest advances in energy-efficient lighting and energy conserving controls, including dimmable fluorescent lamps for general illumination and LED technology for accent lighting, sconces and pendants to provide ambiance at very low energy cost. The greatest contribution to energy conservation from a lighting perspective may actually come from the controls, which provide for programmable scenes integrated with occupancy sensors and day lighting sensors. This allows the system to be fine-tuned for optimum output and energy conservation based on the time of day, outdoor lighting levels and occupancy. 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
pinterest hand phone

We like to offer a constantly changing menu. Last year, I started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new. We tried protein cookies based onto a Pinterest recipe, and our residents loved them.

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

FSD Resources