SUSTAINABILITY IN DINING Spring 2020

Global Sustainability Initiatives-Farm to Fork Philosophy

• One local item featured at lunch and dinner     
• Marketing local menu items
• One organic produce item on salad bar daily    
• One protein-based vegetarian menu option daily
• Meatless Mondays
• One organic meat offered weekly- Goal
• Social Sustainability Initiatives- Partnerships with our customers-Goal
• Food recovery to our local community
• Organized food drives
• Food donations to client

Changing a Culture of Food Waste in College Dining

• Partner with Students to continue bi-weekly food collection each semester
• Created Back of the house food waste program FLOW-Foundations for lowering over-production and waste- 7,642 Lbs. of kitchen food waste last semester
• Implemented portion sizes and nutritional analysis to menus at point of service
• Added 1 to 2 vegetarian protein-based items to menu mix daily
  
• Partner with students to deliver leftover meals to local shelters- 3,677 Lbs. last semester