Sodexo college campuses cut kitchen waste by one-third

Nov. 18—Employees at eight Sodexo-run college campuses cut kitchen waste by about one-third by simply tracking and monitoring food waste, according to the preliminary findings from the first eight weeks of a Sodexo pilot study.

The study is part of the company's commitment to stop wasting food to curb climate change and improve business practices. Partnering with LeanPath, a technology company that provides food-waste tracking systems, the pilot study focuses on pre-consumer waste. Employees use a tracking station to enter data about what they are throwing out and why. The study found that by tracking the reason for throwing away items, the kitchen’s employees are able to correct any problems and prevent future food waste. The study showed that the employees in the kitchens were able to reduce overproduction, spoilage, expiration and trimmings. Each participating site in the pilot also has a Stop Waste Action Team (SWAT) composed of employees, which reviews the waste data, sets goals for improvement and tests waste prevention ideas.

“Our people have been vigilant about preventing food waste at these sites, demonstrating they are extremely good stewards of the environment,” Tom Post, president of education at Sodexo, said in a press release. “The pilot results show it's possible to send less waste to landfills and to reduce costs without compromising the quality or variety of the food we serve.”

More From FoodService Director

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...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources