Missouri State University
IN-2: Innovation 2

An easy-to-use web-based application, Carbon Foodprint allows chefs and managers to create customized strategies to reduce their operations’ footprints by decreasing waste disposal, and energy and water use. Foodservice managers can make up to 185 strategic choices across four key areas:
•Menu Engineering based on food and beverage production, transportation and other souring criteria.
•Kitchen Services guidelines for eco-friendly application of grab & go smallwares and cleaning chemicals.
•Site Equipment recommendations of best practices for use of cooking & chilling equipment, ventilation, ware washing and waste equipment.
•Facilities Management best design systems for buildings, lighting and waste management.

The site is robust in science, verifiable metrics, and resources to support implementation. It was developed in partnership with Environmental Defense Fund, FirstCarbon Solutions, Green Restaurant Association, and the Food Service Technology Center (supported by Pacific Gas & Electric).

Chartwells' team at Missouri State University implemented the Carbon Foodprint in all four areas in January 2013 after working with the university to find ways to more effectively maximize eco-emissions savings.

Using the Carbon Foodprint dashboard to collect and review metrics related to energy consumption, the Missouri State Dining team quickly realized that running the garbage disposal 13 hours a day used a significant amount of water. The team reduced usage to four hours a day, and then even further to two hours a day. Reduced use of the disposal saved over 113,000 gallons of water in one month.

Additionally, the team began promoting meatless entrees each Monday, introduced hydration stations to lower student use of fountain beverage machines, and implemented composting and recycling programs. Finally, Chartwells' team launched a comprehensive campaign to educate students about the amount of food left on trays at each meal in order to modify dining habits and reduce waste.

After monitoring results through the Carbon Foodprint dashboard, Chartwells and Missouri State University reduced carbon output by 265,000 kilograms January to May 2013. The dining program is also on track to:
•reduce student use of fountain beverage machines by 25 percent (driving them to water offered at hydration stations instead)
•save over 1 million gallons of water annually through composting and lowered water usage
•recycle an average of 1,600 pounds of cardboard each month
•reduce food waste an average of 26,000 pounds annually (or 1.5 pounds per student)

Between January 2013 and October 2013, the University dining center saw the pounds of carbon per customer drop from 10.48 to 6.62. The majority of this decrease, seventy percent, can be attributed to menu engineering strategies. Furthermore, waste generation was also reduced from 1.5 pounds in January 2013 to less than .5 pounds per person in August 2013.