As a result of a waste management initiative that focused on a pair of corporate cafeterias, Intel and Bon Appetit developed some best practices in food handling and waste reduction. Here are a few lessons they learned and how they have been applied in Intel’s two Hillsboro, Ore., dining facilities.
Vegetable Trim Waste: Chefs review trimming practices and reuse the trim in stock, soup and sauce production.
Fruit: Unused fruit can be reworked into chutneys and sauces or in other cooked menu items.
Pizza Station: Moved to a batch-oriented, as-needed production model, throughout peak and non-peak meal periods.
Soup: Review seasonal preferences and weather forecasts to better predict demand. Use enhanced food safety techniques for saving and reheating extra soup safely.
Chili: Use leftover chili as a topping for entrees, including tacos, pizzas, baked potatoes, and others.
Starches: Puree starches for use as thickeners and bases for soups and stews.
Coffee: Curtail coffee production during less busy times, such as the afternoon. Chill and mix leftover coffee for iced coffee beverages.
Deli Station: Add staff to this station to prevent mishandling of food by customers in an otherwise self-serve format. This can also reduce potential food safety issues, which can otherwise lead to food waste.
Salad Bar: Examine vessel sizes and waste by item to reduce available portions of less-used ingredients. Move to smaller display bowls to maintain variety without excessive leftovers.
2012 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.