Food service management is one of many activities in commercial and institutional buildings. Often a very complex work environment, the decisions and practices in food service can have a significant influence on the social well-being, environmental health and economic security of both surrounding communities and those around the world.
Description: Local purchasing is specific to food that was produced as close to the location of consumption as possible. Bainbridge Dining Service/Campuscafe purchases all produce, dairy and baked goods from local sources.
Benefits: Transportation within the food service supply chain includes the movement of food from the location it was grown or produced to the distributor, and then from the distributor to the customer.
Bulk Condiment Program
Description: With small investment in dispensing system, this program allows for bulk goods to be purchased instead of smaller packaged items. For example, 2.5 gallon case of ketchup instead of #10 cans.
Beneﬁt: For each case of 2.5 gallon bulk ketchup used we eliminate 3 large metal cans as waste.
Oil Filtering Technology
Description: Use of a reusable polymer in place of paper oil ﬁlter paper not only lengthens the life of the fryer oil but also reduces amount of oil waste.
Beneﬁt: By extending the fry oil life we will reduce the amount of waste oil by 7,000 lbs.
Used Cooking Oils Recycling
Description: Partnering with a company who provides containers and pick-up services remove used cooking oils from property.
Beneﬁt: Although indirect, these companies reuse the oils in many ways, including pet food, fertilizer and biodiesel.
Use of Green Cleaning Agents
Description: Use of only Eco-Friendly cleaning agents is permitted to be used in the Bainbridge food service area.
Benefit: Reduces exposure to toxic chemicals, reduces incidence of asthma attacks caused by dust and chemical allergens, and improves indoor air quality by reducing airborne dust and chemical gases.
Description: Simple guide lines are placed in order conserve water during daily operations.
The following practices will be performed at all facilities:
· Operating dishwasher only when full
· Hand scraping food scraps
· Defrost meats in refrigerators rather than under running water.
· Keep lids on boiling water during slow times
· Use dry cleaning techniques (broom and mop) rather than spraying water to clean floors or use a water broom instead of a hose
Benefit: Thousands of Gallons will be saved by following this simple list by all Bainbridge Dining Services employees.
Description: Long hours of operation, specialized equipment and sheer demand make up much of the substantial consumption of energy, but overall the energy consumption by foodservice buildings is excessive and often wasteful. Follow startup/shutdown plan so that appliances are only operating when needed.
Benefits: Utility cost is reduced without sacrificing service, quality, or style.