Tuesday, October 18, 2011

Saving money and reducing foodservice waste at the same time!


 
In this article McCaffree talking about how reducing foodservice waste will not only help the environment but will also help you save money as well.
The article started off talking about how Nadine Mann, PhD, RD, director of operations of East Baton Rouge Parish School System in East Baton Rouge, LA, instituted a recycling program and reduce waste in the school cafeterias within her school district (McCaffree, 2009).
Since the journal article “The Green of a School District” was written, very few changes were made until Mann came up with a couple ways to reduce the waste in the cafeteria.
“‘The very first thing any foodservice director should look at is sourcing. Can we redo packaging that would impact what goes in the dumpster? That, to me, is the highest priority, and it’s certainly made the biggest impact for us,’ Mann said" (McCaffree, 2009).
After Mann made that statement, she came up with an idea that would reduce the amount of milk spills and garbage in the cafeteria. She thought of little containers that you have to poke the straw through it to drink the milk. These containers are very similar to the “Caprisun” pouches. That idea really helped the East Baton Rouge Parish School System by reducing its foodservice waste.
Schools are not the only facilities that are trying to go green and save money at the same time. Correctional facilities are also doing what they can do to help the environment.
Barbara Wakeen, MA, RD, owner of Correctional Nutrition Consultants in North Canton, OH, reports that one of her clients, in addition to recycling cardboard and cans, contracts with a company that will pick up its milk cartons. They also are trying to use quick-decomposing containers when packaging up bag meals and snacks. Even shoes are being recycled for use in tennis courts" (McCaffree, 2009).
          In this article McCaffree also says that another good way to reduce foodservice waste is to offer first. If you ask the person if they want what is being offered and they say no, then that saves the food that could have possibly been thrown away. “This concept is known as ‘offer versus serve’; instead of serving every diner the same meal, meal components are offered, and the diner can choose which items they will take" (McCaffree, 2009).
          Reducing the amount of water usage will also help out the environment. Taking shorter showers and washing dishes only once a day instead of multiple times a day, are a couple ways to reduce water usage.

“Mann says that East Baton Rouge switched to disposable ware about 10 years ago. ‘It made a huge impact in the water usage of the district.’ Not only that, she says, it made a significant impact on the electricity that was used because the cafeterias no longer have to operate a dishwashing machine" (McCaffree, 2009).


McCaffree, J. (2009). Reducing foodservice waste: going green can save green. Journal of the American Dietetic Association, 109(2), 205-206.
http://www.sciencedirect.com.famuproxy.fcla.edu/science/article/pii/S0002822308022013

2 comments:

  1. Great post. I agree that schools, correctional facilities should rethink how they package and serve meals. Being a little eco-friendly will not hurt. I remember in grade school when milk started to be packaged in bags, that was a but much, seemed like I was in prison. Overall good thoughts though.

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  2. Chris, this is a wonderful post. It was interesting to read how the East Baton Rouge School System and various correctional facilities are reducing food service waste.

    "Offer versus serve" is a technique that is utilized in FAMU's cafeteria and the Rattler's Nest. Although those places use that technique, I'm sure there are more ways we can reduce our food service waste.

    Perhaps this is something the future Student Green Energy Fund committee can work toward.

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