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TABLE OF CONTENTS
Commissary Solutions........................................................................................................................................... 3 Food Recovery....................................................................................................................................................... 4 WasteNot................................................................................................................................................................ 5 Food Waste Disposal............................................................................................................................................ 6 Food Waste Repurposing..................................................................................................................................... 7
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COMMISSARY SOLUTIONS
GRAB AND GO PRODUCTION
In a market with increasing job growth and decreasing unemployment, we’re continuously looking for solutions that allow us to provide quality service with less staff.
That’s why we’re partnering with centralized production kitchens to produce our grab-and-go products.
Using a production kitchen in Texas has
What’s great about this kind of partnership is the level of control and customization we have. Production kitchens use our own Webtrition recipes to prepare and package fresh grab-and-go offerings. They work within the pricing we set and have the ability to produce both cost- effective and premium offerings. By moving grab-and- go production to them, we get a more consistent product across all of our units.
allowed us to reduce 9.5 FTEs from the cold-prep production line and move them to an area where we really need them...in front of our patients and guests.
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FOOD RECOVERY WITH COMMUNIT Y PARTNERSHIPS
Food recovery is one of the simplest ways to become more sustainable and help the community, while boosting the bottom line. In the United States, we waste 40 percent of the food produced while one in six Americans is food insecure. At TouchPoint, we try to be a part of the solution by donating surplus food to non-profit organizations across the country.
PARTICIPATING MINISTRIES INCLUDE:
St. John Health System - Michigan
Dell Children’s Medical Center Providence Healthcare Waco Seton Medical Center Austin
Alexian Brother’s Medical Center Borgess Lee Hospital
Partnerships in Jacksonville and Nashville coming soon!
In 2017, we donated more than 41,365 lbs of food. That’s over 34,471 meals and 22,461 lbs of CO2e saved. (calculated using Rock and Wrap It Up’s Whole Earth Calculator)
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WASTENOT BY COMPASS GROUP
“Recycling” seems to be the banner of many green initiatives, but it’s actually one of the later steps to be taken in efforts to stabilize our environment through better waste management. There is much more we can do to reduce waste in the first place. The Environmental Protection Agency (EPA) hierarchy suggests that we must first focus on reducing food waste at the source.
WasteNot was developed by Compass to track, measure and reduce food waste at the unit level to save on hauling costs, production costs and food waste. It focuses on three key categories:
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UNUSED/OUT-OF- DATE INVENTORY
PRODUCTION WASTE
OVER PRODUCTION
The program can be used with other product cost-containment initiatives and is uniquely designed for front line associates. It gives them the tools, perspective and ownership they need to track and report on food waste by station.
By reducing this waste, we reduce the costs and carbon footprint of disposal, and on the front end, the energy of processing, packaging and delivery of the food in the first place.
In the U.S., we send 40 percent of all of the food we produce to landfills. Some people might dismiss this as naturally biodegradable. But in a landfill, the food degradation process forms methane, a greenhouse gas that’s around 30 times more potent than carbon dioxide!
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FOOD WASTE DISPOSAL
ORCA BY TOTALLY GREEN, INC.
For our facilities that generate a high volume of food waste, ORCA is an environmentally friendly alternative to the food-waste disposal issue.
This system works on site to “digest” up to one ton of food waste per day, turning it into environmentally safe water that flows straight into the municipal sewage system.
With no bags or garbage bins of food waste to dispose of, there’s no need to pay for trucks to haul the waste to landfills or remote composting facilities. Along with this sustainable technology, ORCA offers a comprehensive waste management service plan to support our other food-waste disposal efforts. ORCA’s food-waste disposal solution also solves the problem of pests such as fruit flies and unpleasant odors associated with food waste storage. It also reduces the burden on associates, who otherwise risk injury from carrying heavy garbage bags of waste to loading docks, sometimes up and down flights of stairs.
This waste disposal management system represents great savings by eliminating the cost of having your food waste trucked to landfill sites.
Benefits of ORCA include: Lower hauling costs —
Lower environmental, health and safety costs — Elimination of methane pollution
and significantly reduces greenhouse gas emissions — Reduced janitorial supply costs such as garbage bags, bins
Monthly rental $425- $1,175 | Purchase $13,725 - $37,250
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FOOD WASTE REPURPOSING
BY GRUBTUBS
In Austin, we’re partnering with GrubTubs to keep food waste out of the landfill.
GrubTubs is an organization that collects food from food service operations and repurposes it. From our back door, food waste is transported in sealed GrubTub-provided containers to farms across Texas. This waste is fed to grubs that are then fed to chickens and pigs.
GrubTubs works with small, independent local farmers to help keep their operations sustainable. Food service accounts that provide food waste to participating farms get the opportunity to purchase directly from those farms. This creates a sustainable food production and waste cycle which benefits our consumers, local communities and planet. BENEFITS OF GRUBTUBS INCLUDE: • Savings on normal trash hauling costs • Lower pricing than composting • Higher food recovery rates
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