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

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

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.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

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.

FSD Resources