| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.35 |
| Liaison | Suchi Daniels |
| Submission Date | Feb. 19, 2018 |
| Executive Letter | Download |
University of South Florida (Tampa)
IN-24: Innovation A
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Jessica
Cicalese USF Dining Dietitian Aramark |
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indicates that no data was submitted for this field
Name or title of the innovative policy, practice, program, or outcome:
Lean Path Post Consumer Program
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:
USF Dining initiated a new program called the Lean Path Post Consumer Pilot Program.
USF Dining has partnered with LeanPath to participate in their pilot program of Post-Consumer waste. A food weight tracking device captured all guests' waste left on their plate. The average guest takes 0.45lbs of food per meal and the average waste per meal was 0.29 lbs. Based on the results USF dining projects 67,406 lbs of post-consumer waste annually . With these data USF dining can roll out new initiatives including menu design, recipe portions, and consumer awareness to help reduce 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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None
The website URL where information about the innovation is available :
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Additional documentation to support the submission:
Data source(s) and notes about the submission:
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