College students returning to campus this fall will find a new addition to their list of campus essentials: a reusable to-go food container for use at the campus dining hall. ARAMARK Higher Education will introduce the Green Thread™ to-go container program at many of the campuses it serves, diverting more than two million disposables from landfills during the 2009-2010 school year.
"Through our Green Thread™ environmental stewardship platform, ARAMARK continues to look for ways to reduce our environmental impact," said Michael Leone, Senior Vice President, ARAMARK Higher Education. "The reusable to-go container program is the next phase of our ongoing plan to strive toward zero waste and support the sustainability goals of our partner campuses."
ARAMARK successfully piloted the reusable to-go containers at several campuses last year, including Baylor University (TX), University of Florida, University of North Carolina-Chapel Hill, Peace College (NC) and Salem College (NC). Since implementing the re-usable 'to go' containers in Fall 2008, Baylor University reduced disposable container usage by 40 percent.
The reusable to-go containers, which are dishwasher-safe and go through the same cleaning process as the dinnerware used in campus dining halls, will be offered to students at participating campuses starting this year.
"Student feedback from the pilot program was very positive," Leone said. "Everyone on campus immediately understood the reduction in landfill waste, when compared with a traditional, disposable container. Our program also commits to recycling these reusable products at the end of their useful life."
Green Thread™ was introduced in 2008 by ARAMARK and encompasses a range of environmental stewardship programs and practices. Green Thread™ allows ARAMARK to efficiently customize an environmental strategy that educates and engages consumers in environmental practices that extend from our on-site operations to opportunities at home for the entire family.
Last year, ARAMARK implemented a trayless dining program at the majority of its campus partner locations, which yielded significant reductions in energy, water, cleaning agents, food waste and waste removal.
Read what TV station KABC in Los Angeles had to say about it on their "Green Living" website.
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.
To view this component, you need to have Flash Player 9.0 or later installed. Click here to get the latest Flash player.