Specialty Food Magazine

Spring 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1220124

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Page 37 of 75

SPRING 2020 35 Fancy Food Show Booth #5408 CONTACT US AT 800.999.4052 OR SALES@TERRAPINRIDGE.COM Best Sellers & New Products B t bo w lds Also Available in Food Service Gallons! State goes through about half a million Styrofoam takeout containers every year. Penn State provides an incentive to get students involved—after the tenth use the student gets a free meal. Once students have used the container, they return it to the foodservice department for washing and sanitizing. According to Sostarecz, each container needs 10 to 15 uses to equal the carbon dioxide cost of disposable containers. The great thing is that it's not just the freshmen who attended the orientation who are using the containers. "Peer-to- peer and positive feedback is one of the best ways to change behavior," Sostarecz says. "Getting those first 450 containers out really influenced students." Despite the success of this program, Sostarecz says her "pride and joy" has been Leanpath. Through this national program, Penn State dining services has scales in kitchens on its University Park campus that measure and track food waste. Each is attached to a tablet with the Leanpath program on it. When an employee throws away food, the tablet sends the user through a series of questions about what the food is and why it's being thrown away. The dining department is now starting to include this in its forecasting and planning. "We've looked at top wasted items and how we can create new recipes to use them," says Sostarecz. There's a front-of-the-house component, too. A device by the compost bin, where students scrape their plate, tells students the weight of their discarded food, and how much food has been wasted overall. Since the introduction of Leanpath a year ago, the university's food waste on this campus has dropped by about 30 percent. Next up for Sostarecz is her new campaign, "Reduce, Recycle, Rethink," which she hopes will help students realize that recycling isn't all it's believed to be. "It's amazing, it's all changing so quickly," she says. Amanda Baltazar is a freelance writer based in Anacortes, Wash.

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