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Emory Dining-Sodexo Food Waste Reduction

Emory University

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Objective

Decrease food waste during production and serving and increase the diversion of food waste from our landfill to recovery and composting.  Any food waste that does occur is composted in a closed circle system Increase recycling above current levels at all dining locations across campus.

Activity 1

Conduct monthly training sessions with cooks on topics that help decrease food waste during production.  For production this will involve training of topics ranging from ways to increase yield of raw ingredients to better projecting of prep needs to reduce waste. 

Start and delivery dates: Begin food waste reduction training for cooks Fall 2013 and end Spring 2013

Activity 2

Conduct monthly training sessions with food service workers on topics that help decrease food waste during serving.  For serving, this will involve training on topics ranging from proper portioning sizes and maintaining proper temperatures to insure food is held properly to reduce waste. 

Start and delivery dates: Begin food waste reduction training for servers Fall 2013 and end Spring 2013

Activity 3

Conduct monthly training sessions with cooks, food service workers, utility staff and dish room workers on topics that help divert food waste from our landfills  This will involve training on topics ranging from proper receiving and rotation of product to utilizing composting bins to capture all food waste to properly sorting food waste for composting to not contaminate with non bio-degradable items.

Start and delivery dates Begin food waste reduction training for servers Fall 2013 and end Summer 2013

Activity 4

Conduct a “weigh the waste” activity in our largest food court location to inform and educate or staff and our customers of how taking smaller portions can reduce food waste, keep food from our landfills and is  a great way to eat responsibly.

Start and delivery dates: Once per quarter beginning Fall 2013 to Summer 2013