U of Rhode Island combating food waste

When composting isn't possible, other ways to reduce waste are vital.

April 19—Though a comprehensive composting program isn't feasible at this time for the University of Rhode Island's dining services department, the team is still working to reduce food waste in its operations. 

 Steve Mello, URI’s director of dining and retail food operations, says composting large quantities of food requires massive “waste refrigerators” to house it until trucks can come retrieve the waste.. These refrigerators can be costly and the nutrient content of the food waste may not be suitable for use as a fertilizer, he said. Food that is suitable for composting costs significantly more than what is currently being used in the dining halls, Mello said.

Mello, and dining services, are constantly looking for ways to limit waste. The amount of food consumed and the types of meals that sell best are recorded daily. This information is used to show the average amounts of food that will be needed at specific times during the day and what foods will be eaten based on popularity. This helps ensure there isn’t a limited surplus of food at the end of the day.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
workers beam smartphones

Jed Greeke has a straightforward policy for smartphone use among the 45 employees he supervises at the University of New Hampshire: If a verbal warning doesn’t work, their phone is taken and held until the end of the shift.

“We have a lot of student workers, and our policy pretty much says that anything that can go ‘beep’ has to be kept in your locker or not brought to work,” says the assistant manager of catering and conferences at the Durham, N.H., university.

Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a...

FSD Resources