Aramark to partner on zero-waste project at Super Bowl LII

hines ward, Rush2Recycle

Aramark has joined the NFL, PepsiCo, U.S. Bank Stadium and the Minnesota Sports Facilities Authority to create the Rush2Recycle program, a plan to recover more than 40 tons of stadium waste at Super Bowl LII in Minneapolis on Sunday, Feb. 4, and to help create sustainable momentum among other leagues, teams, site operators and fans.

During the Super Bowl, chefs will be part of the team working to recover at least 90% of stadium waste by recycling bottles and cans, and composting food waste and service ware. The stadium invested in a dedicated organics compactor and a detailed post-game waste sort to ensure each waste stream is contaminant-free. 

"Aramark takes great pride in championing innovations that positively impact the communities we serve while inspiring others to make a difference," said Eric J. Foss, CEO of Aramark.

Due in part to Aramark's initiatives to reduce the overall amount of landfill waste it contributes, U.S. Bank Stadium has increased its waste diversion rate by approximately 55%, reaching a high of 83% in January 2018.

More From FoodService Director

Menu Development
roasted butternut tartine

In a bid to meet customers’ growing interest in plant-based dishes, foodservice vendor Aramark will soon roll out a number of new meatless dishes on the college campuses it serves.

Some of the new plant-centric items it’s taking to colleges this fall include the Greek-inspired Spanakopita Quesadilla, an open-faced sandwich topped with roasted butternut squash and the Sweet Potato Smash sandwich (sweet potato, cranberry sauce and goat cheese on ciabatta bread).

Nearly a third (30%) of the entrees Aramark serves up at colleges are either vegetarian or vegan, the...

Industry News & Opinion

$1.5 million will be used to increase farm-to-school programs in the state.

Sponsored Content
cheese and pretzels

From AFP advanced food products llc

Foodservice operators are tasked with doing more with less—and managing food inventory is no exception.

All foodservice operations want to keep inventory at minimum, and operators are reducing the ingredients needed in their kitchens through strategic and savvy menu building.

There are a few primary reasons for the reduction in ingredients: cost, quality and space. By buying larger quantities, an operator can get better per unit ingredient costs. And by functioning on a limited number of ingredients, the inventory is used faster...

Industry News & Opinion

Bakersfield City School District is expanding the number of schools participating in a program to donate leftover cafeteria food to local shelters, reports.

The program, called Waste Hunger, Not Food, began last April in partnership with the county health department. Due to its initial success, the program is expanding from one elementary school to six schools starting this school year.

Under the program, students place unopened milk cartons, whole fresh foods and unopened prepackaged food that they don’t want into three separate bins. The health department...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code