In order to find how much food was getting wasted at Old Dominion University's Café 1201, students participated in an interesting test. For two hours during lunch at the Café - one of ARAMARK's busiest residential dining facilities - students scraped their plates into the trash before returning their trays.
The results were eye-opening: during that two hour time span, 510 pounds of food was wasted, which was about $525.30 of wasted food. Almost 700 students were served during the time period, which equals an average of .73 pounds of food wasted per student.
According to CARE, a leading humanitarian organization fighting global poverty, a child can be fed a nutritious meal for as little as 28¢. Therefore, the $525.30 of food wasted during just that two hour time span in Café 1201 could have fed 1,876 starving children a meal. With students help (and newfound awareness) we posted this information at the residential dining facilities, online, and in the student-run campus newspaper, the Mace and Crown.
Employees from ARAMARK and the Student Conservation Association (SCA) recently partnered to complete conservations service projects in nine cities across the country to celebrate 40 years of Earth Day.
ARAMARK recently expanded its partnership with the Culinary Institute of America (CIA), the world's premier culinary college, to increase its culinary talent through the CIA's prestigious ProChef Certification program
On behalf of the campus community, Catholic University's president, Very Rev. David M. O'Connell, C.M., delivered a special thank you to staff members for their tireless work during recent record-breaking snowstorms.
As an attempt to expand Hopkins's sustainability initiative, Hopkins Dining is implementing the JHU Dining Food Chain Program, which hopes to educate the Hopkins community about the importance of the local Baltimore food chain.
ECU students may think of ARAMARK as the company providing dining hall food on campus, but anyone at Thursday's ARAMARK-sponsored hospitality management social can tell you the company does much more than flip burgers at Todd and West End.
Dining Services at W&M has been one of the most forward-thinking and proactive units on campus in terms of embracing and improving sustainability, partly because of the new environmentally-friendly mindset of our dining vendor, Aramark.
We're committed to protecting and improving the environment by weaving an essential Green Thread through every aspect of our business.
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