| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.58 |
| Liaison | Tom Twist |
| Submission Date | June 12, 2020 |
| Executive Letter | Download |
Bates College
IN-27: Innovation D
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Tom
Twist Sustainability Manager Facilities |
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Name or title of the innovative policy, practice, program, or outcome:
Meal Database to Reduce Food Waste
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
Bates Dining Service has instituted many policies to reduce food waste, including cook station where food is prepared as it is served, composting of all organic material including napkins, donations of food to our local food bank, and recycling of waste oil to a biodiesel facility and brown grease to a methane digester. More recently, they have created a database that tracks each meal of the year and how many portions were eaten for that meal on that day. It also keeps track of the day of the week it was served on, and what other meals were served at that same time. With this data, Dining has been able to more accurately tailor the exact amount of each meal served with how many meals will be consumed by the students, thereby eliminating overshoot and resulting food waste.
Which of the following impact areas does the innovation most closely relate to? (select up to three):
Food & Dining
Waste
Waste
Optional Fields
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The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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