7 Ways Georgia Tech Reduces Waste

Non-commercial foodservice operators spend lots of time anticipating and analyzing food and dining trends. They consider whether the “next best thing” has a place in their operation and if so, where and how does it best fit?

Many trends find their way to operations in all segments of noncommercial foodservice—especially colleges. Food trucks, small plates, sustainability, freshness and local cuisine have all changed the landscape for the better. But each has had a measurable effect on the back of house.

As the industry continues to evolve, and new trends replace old trends, it’s critical to not only consider the impact on back of house efficiencies, but also to plan for and leverage strategies and equipment in ways that will reduce waste and improve operations.

Georgia Institute of Technology in Atlanta offers a perfect example of an operation that leverages waste management initiatives for a front of house impact. As an almost $30 million operation run by Sodexo, serving nearly 4,600 students on a meal plan, the school provides a distinctive culinary experience concentrating on fresh, local, and sustainable dining.

“The three pillars of our culinary program each incorporate a distinct, important piece of our value proposition,” says Staci Flores, Resident District Manager, who works directly with campus partners to ensure standards and expectations are not only met but often exceeded. “Our food is fresh, from the salsa, pico de gallo, guacamole, and salad dressings across campus, to our newly established fresh pastry and dessert program inspired by our Campus Pastry Chef. Our ingredients are local, from the hydroponic Bibb lettuce sourced from the Georgia Tech Dining Services greenhouse at R&G Farm in Dublin, Ga. to the grass-fed Angus Beef burgers that we serve from Cox Family Farms from Florence, Ala. And our program is sustainable, from our locally sourced produce to our responsibly sourced cage-free eggs.”

There are three all you care to eat community restaurants, one training table geared toward athletes and 19 retail locations throughout campus.  Georgia Tech Dining Services is also responsible for the athletic suites and concessions at Georgia Tech.

“We are constantly trying to be better stewards of resources,” says Flores. “We strive to send less product to landfills and instead repurpose and reuse whenever and wherever we can.”

Here are seven of the schools most important waste initiatives:

The impact of these initiatives is shared with the campus population so that everyone can see the big picture and help contribute to the school’s efforts going forward.

“Weigh the Waste” events are held twice a semester at each of the schools’ Community Restaurants. During the event, all of the uneaten food from guests’ plates is weighed and the findings are consolidated and reported back to the community. The events are tied into an awareness campaign that informs guests about food waste and its impact to the environment and community.

The hope is that by holding frequent campaigns in which results are compared waste will decline.

“Protecting and restoring the environment is one of four priorities in Sodexo’s Better Tomorrow global strategy for a better future,” says Flores. “Georgia Tech Dining Services shows its commitment to the Better Tomorrow strategy by determining methods to improve solid waste disposal and sustainability efforts. As a modern and responsive company, we have an obligation to provide services that protect the environment and prepare it for a healthy future.”