The good news: Some operators (specifically, those with repeat customers and warewashing capabilities) can reduce this take-out waste by offering reusable take-out containers.

I attended a presentation at the recent NACUFS conference by Audrey Copeland (G.E.T. Enterprises) and Rita Gordish (ARAMARK Higher Education) about how this is working in colleges and universities. Here’s the process:

1. The operator sells its customers reusable clambshell containers.   These should be NSF 36 certified (a dinnerware standard).  Example: G.E.T. Enterprises’ Eco-Takeout containers.
2. Customers buy a take-out meal and return the dirty (but rinsed) container to a collection station near the cashiers at the foodservice establishment.  They receive a token or card that proves they returned a takeout container
3. When the customer needs a take-out , they present their token to the server and the food is provided in a clean reusable take-out container.

This approach allows the operator to wash and sanitize the take-outs using traditional warewashing capabilities.  The customer simply needs to return the take-out and pick up a clean one or a token each time.   This closed loop system ensures all participants “buy-in” and then each effectively owns one share in the system.

To launch this type of program, operators will need to consider:

1. Policies for handling damaged containers.
2. How to respond to lost containers (offer a discounted replacement)?
3. Decide whether to eliminate other take-out alternatives or apply a surcharges for disposable take-out containers.
4. Educate customers about leakage risks – the lack of a rubber seal on some of these reusables is what allows them to meet the NSF standards. However, it can lead to liquid leakage if the container becomes inverted during transport.
5. How to track participation.  Tokens work, but new POS advances may eliminate the need for them by automating the check-in and check-out process using ID cards.
6. Drying time for these items may take a few extra minutes.
7. How to collect the dirty reusables and keep them away from clean food?  Very doable, the process just needs to be defined.

Reusable take-outs represent an exciting industry advance. They can help operators cut costs and cut waste, and the implementation is not difficult. 

Bottom line: If you have repeat take-out customers and warewashing capabilities, you should definitely consider offering a reusable take-out container program.

The software is called WasteLOGGER and it’s designed for operations with lower volumes of production and food waste than those that use our fully automated system called ValuWaste.   WasteLOGGER will allow people to track waste using specially designed forms and then easily enter it into WasteLOGGER in order to get all the benefits of dynamic reporting and analysis from software.    More info: LeanPath Media Advisory – 2010 NRA Show.

We’re really excited about this because now we will have the ability to help operations of all sizes prevent, avoid and reduce food waste!

The product will be previewed at the NRA show and available in July.  If you’re interested in learning more, please let us know by visiting the Contact Us link on the LeanPath web site.

Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off services, you have a big opportunity to save food cost by reducing pre-consumer food waste.  We posted all 5 tips on reducing Catering Waste over the past few days.  Check out the full issue of the LeanPath newsletter: Food Waste Flyer – Volume 5

4. Keep an Eye on the Edges. While meals justifiably take center stage as we try to reduce waste, don’t forget catering items around the edges: brewed premium coffee, pastries and bakery items at breaks, and snack items (pretzels, chips, popcorn) which might expire.

5. Avoid Bottled Water at On-Premise Events. Not only is it unsustainable, but bottled water costs lots of money. Look at refillable, reusable water solutions when on-premise (companies such as Aquahealth and Natura provide good options and water pitchers work, too).  Off premise, consider chilled bulk dispensers instead of bottled water.

Catering waste represents a big opportunity to save money – it just requires a little attention, training, and measurement to cross the finish line.

LeanPath offers automated food waste tracking tools that allow you to record and report on food waste by catering event order number and client name.  This can help you build a history of waste and reduce it in the future.  Contact us to learn more. We hear a lot about ‘green’ everything these days – from green buildings to green kitchens to green menus. What exactly is a ‘green meeting‘ and how do you create one?

A green meeting is one that: “through sustainable practices and taking environmental considerations throughout all stages of a meeting, will minimize the negative impact on the environment“. Basically, incorporate good, sustainable practices into planning a meeting – through every aspect – menu (local, organic), composting florals after an event, using water pitchers instead of disposable plastic bottles. All of these are great starting points. But what else can you do?

As you may have experienced already, many customers have become more aware of their own environmental impact and are transferring that knowledge to business and event planning.   Increasingly they ask about your sustainability initiatives.   Whether you are a convention center, large foodservice operator or a small in-house café that does office catering, a ‘green’ meeting can help you be more desirable to your customers.

Two groups have developed a series a guidelines to help operators make all of their meetings go green. Some are actual certifications (like LEED is for buildings), and others can be used more like a checklist. Take a look at both – you will have plenty of new ideas to incorporate into your business.

We wanted to pass along a few links from the Green Meeting Industry Council that will help you in the Food & Beverage and Waste Management areas. http://www.leanpath.com/lpweb/markets_hospitality.htm

The other group that is doing a great job with a comprehensive set of green meeting guide lines is APEX – Accepted Practices Exchange http://www.apexsolution.org/

The guidelines include Destinations, Meeting Venue, Transportation Committees, Accommodations, AV, Communication, Food and Beverage (section 3), Exhibits and Onsite Office. They are almost completely finished with the nine final drafts of the APEX/ASTM Green Meeting and Events Standards. Those are available for review on a new blog site http://wp.apexsolution.org/.

Please check out these different websites to learn new ways to ‘go green’ with your meetings.