Schools and Libraries
December 2, 2015
Sustainable Clark and Clark University Dining Services by Sodexo today announced they received the EPA's National WasteWise Food Recovery Award (Honorable Mention) for Source Reduction.
"Clark University's Dining Services implements 'from scratch' meal preparation starting with un-processed foods that are prepared fresh every day and creatively reusing trimmings for stocks, soups and sauces, greatly reducing waste," Jenny Isler, MBA, Director of Sustainability for Clark University.
According to Isler, employees are encouraged to develop and share ideas to reduce waste further, including monitoring for recyclable and compostable waste streams in color-coded buckets, while LeanPath Food Waste Prevention Tracking System recorded source reduction of 12,019 pounds in a year period.
"We work closely with Jenny Isler in support of waste reduction and other important sustainable initiatives," said Michael Newmark, General Manager for Clark University Dining Services.
One program that has been highly effective in supporting waste reduction has been the LeanPath waste reduction program. This system is used to measure monitor and evaluate food production practices as it relates to reducing food waste. All culinary team members are trained and educated on the use and importance of this waste tracking system.
"The team is highly engaged and supportive of this system and embrace a culture of waste reduction," said Newmark. "Dining team members are positively acknowledged and rewarded for high use tracking and follow up."
Every semester, Isler conducts a sustainability training seminar with all team members. Upon completion of this training, employees are presented with a certificate of achievement.
"We are honored to receive this award, an award that would not have been possible without all of our employees' support, dedication, and commitment to sustainability," said Newmark.
For more information, contact Michael Newmark at email@example.com or (508) 793-7158.