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
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.

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
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources