3 tips from sustainability superstars

During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge from among nearly 800 participants. Noncommercial operators who received accolades shared some of their methods with FoodService Director.

1. Utilizing leftovers

We’re really good at utilizing leftovers. At locations that have late-night operations, the menu consists of leftovers. One chef loves being creative, and he’ll take some leftover chicken and turn it into a really cool curry.
Clint Jeffries
Sustainability manager
UC Santa Cruz; Santa Cruz, Calif.

2. Waste buffet

To bring food waste into focus, we host a waste buffet. We recover all the untouched food that is returned to the dish room for one meal period, then we display it on nice platters and pedestals in the lobby.
Josef Quirinale
General Manager (Sodexo)
Keene State College, Keene, N.H. 

3. Trim Trax

We use a [Chartwells] program called Trim Trax, and our associates who prepare food are not allowed to discard anything until a manager reviews it to make sure staff are trimming correctly.
John Hayes
Resident District Manager
Salem State University,
Salem, Mass.