U of Cincinnati starts composting program

Foodservice department hopes to prevent 100% of food waste from going to landfills.

Aug. 12—A pilot composting program will begin at MarketPointe@Siddall dining center in fall semester, and plans call for the program to eventually be used in other University of Cincinnati settings. The university's Office of Sustainability, Facilities Management and Food Services have been discussing a composting strategy in recent years, and a grant from the Ohio Environmental Protection Agency via the Hamilton County Solid Waste & Recycling District helped set things in motion.

"It's an idea we've been trying to make work for three years," says Claire Sweigart, sustainability coordinator. "This grant was the push we needed to take the leap."

The pilot project's goal is to keep 100 percent of the food waste produced at MarketPointe out of the landfill. Instead, the nearly 2 tons of waste generated each week will be diverted to an off-campus composting partner. The program will keep UC near the front of nationwide sustainability trends and could serve as a template for other institutions.

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Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

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What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

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Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

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Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

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