U of Rhode Island combating food waste

When composting isn't possible, other ways to reduce waste are vital.

April 19—Though a comprehensive composting program isn't feasible at this time for the University of Rhode Island's dining services department, the team is still working to reduce food waste in its operations. 

 Steve Mello, URI’s director of dining and retail food operations, says composting large quantities of food requires massive “waste refrigerators” to house it until trucks can come retrieve the waste.. These refrigerators can be costly and the nutrient content of the food waste may not be suitable for use as a fertilizer, he said. Food that is suitable for composting costs significantly more than what is currently being used in the dining halls, Mello said.

Mello, and dining services, are constantly looking for ways to limit waste. The amount of food consumed and the types of meals that sell best are recorded daily. This information is used to show the average amounts of food that will be needed at specific times during the day and what foods will be eaten based on popularity. This helps ensure there isn’t a limited surplus of food at the end of the day.

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Industry News & Opinion

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

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

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

“No company...

Managing Your Business
Starbucks college campus

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.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

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.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

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