Western Washington competing in RecycleMania

Competition promotes recycling and composting on college campuses.

March 6—Lucas Minor, Aramark Higher Education’s marketing manager, said in an email that University Dining Services at Western Washington University is committed to minimizing Western’s environmental footprint by “fostering a culture that reduces, reuses, and recycles waste.”

Western will participate as part of Zero Waste Western, an Associated Students Recycle Center program that aims to eliminate waste on campus. Dining services plans to divert as much waste as possible so that 100 percent of products can be recycled, composted and diverted from landfills, Minor said.

“This includes composting and the recycling of paper, metal, plastic, cardboard and 100 percent of our fryer oil used by the dining services,” he said.

On an average weekday, eight to nine 60-gallon compost carriers are filled amongst the three dining commons, Minor said.

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources