The unseen payoffs of using disposables

takeout food boxes

From WinCup.

When it comes to saving money on operational costs in college dining halls and hospital cafeterias, foodservice directors are considering disposable food packaging as a more viable option for their facilities.

Washing and reusing dishes is often the preferable option, and in some operations, it can be the ideal method. However, using disposables in these high-volume settings is gaining popularity because disposables can lead to cost savings in terms of water usage and labor. Plus, they have become eco-friendly, which can help further an organization’s sustainability efforts.

Environmental impact

While dishwashing can be a good option for high-traffic operations, the environmental impact can be profound. Additionally, the costs of running a dish room — including the machinery, water, cleaning supplies, and labor — can outweigh the benefits.

After conducting research, some operators found that the use of water from dishwashing can unexpectedly impact the environment, particularly in regions where water conservation initiaves may be in place.

The Vio™ line of foam cups and food containers features an additive that helps stimulate a biodegradation rate of 92% over 4 years. Paired with biodegradable* lids and straws, Vio disposables can offer clear evidence of your eco-friendly commitment and demonstrate a visible response to student demand for greener practices.

Labor costs

Labor costs continue to be a focus area for driving operational efficiencies, so finding ways to reduce those costs is key.

While every facility has different strategies in place to minimize labor costs, reducing dish room staffing requirements rooms can be helpful, as can automating other aspects of the foodservice process. For example, in Technomic’s 2017 College and University Consumer Trend Report, Michigan State University noted that it was looking to technological solutions, such as biometrics and self-scanners, to reduce the amount of staff in dining halls and help address labor costs.

Operators looking to maximize product performance and incorporate eco-friendly packaging options should check out Vio™ biodegradable line of products. In fact, Vio is the lowest cost disposable cup of all the green options.

*Cups biodegrade 92% over 4 years, lids biodegrade 66.2% over 6.6 years, straws biodegrade 78.9% over 5.8 years. Tested under conditions that simulate both wetter and biologically active landfills using the ASTM D5511 test. Wetter or biologically active landfills may not exist in your area. The stated rate and extent of degradation do not mean that the product will continue to decompose.

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code