Sustainability isn’t new to Elizabethtown College, a small, private institution with 2,000 students in south central Pennsylvania. The college made a long-term commitment to social responsibility and reducing its impact on the environment. It takes a proactive approach to the efficient use of water, natural gas, fuel oil and electricity, as well as the reduction of waste water and solid waste.
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Over the past several years, there has been a greater focus on foodservice sustainability. While local sourcing of products is one of the most tangible elements of a sustainable program, many consultants and foodservice professionals found local sourcing logistically difficult and expensive. They also discovered that certain foods were available only during specific times of the year, which limited product choices.
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In a recent Foodservice Equipment & Supplies article, Andrew Shakman, president and CEO of LeanPath, a technology company that provides food waste tracking systems, offered several concepts foodservice operations should master if they want to make waste management a real priority.
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Testing plays an important role in product development. It’s the only way to make sure a product performs like the designers intended. Hobart opened its 113,000-square-foot Technology Center in 1990 and has been torturing its equipment ever since.
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Over the past several years, there has been a greater focus on foodservice sustainability. Many foodservice operations and consultants are interested in waste management because it is simple to implement and makes an economic difference, rather than requiring greater economic resources.
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When feeding large groups of people in a cafeteria, unloading and cleaning dishes and trays can require a significant amount of time and money. Additionally, if each dish and each tray has to be individually scraped and loaded, a great deal of manpower is utilized to clean the dishes. A simple solution to reducing the amount of time involved in cleaning the dishes is to implement a self-busing system.
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In today’s environment, properly disposing of waste requires more than just bagging up trash. Common waste-disposal solutions include recycling, composting and pulpers, all of which are resolutions to reducing waste.
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There can be several different components to a waste-management program, but Andre LaRiviere, executive director of the Green Table Network, emphasizes foodservice operations must take a holistic approach to be successful.
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Eliminating waste might not be a reality for many foodservice operations, but there are several ways they can significantly reduce solid waste and waste costs.
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