Page 21 - TN Public Works Nov-Dec 2014 Vol. 32 No. 5
P. 21
nessee’s Table, available food has doubled including a surge in protein-
rich products. More valuable food is now available to agencies in rural
counties. In the 2013/2014 fiscal year, Second Harvest rescued more than
10 million pounds through Middle Tennessee’s Table.
In East Tennessee, Food to Donate, LLC, a Knoxville-based charity,
provided 780,154 pounds of food to 148 non-profit agencies in Tennes-
see through donations received from 328 partner stores, restaurants and
businesses in 2013. Their effort was the result of a partnership between
Food Donation Connection and partner restaurants including Pizza
Hut, Red Lobster, Olive Garden, and Yum! Brands Inc., Kentucky Fried
Chicken, Taco Bell, Cracker Barrel, the Cheesecake Factory, Longhorn
Steakhouse and others.
Reducing food waste is important for many other types of organiza-
tions. Vanderbilt University Campus Dining accepted the challenge and
has incorporated several sustainable food and waste reduction practices
into their operations. Most notable are donations of unserved portions
to Nashville Rescue Mission.
Out of the Box Strategies
Sometimes creativity is needed. For the past two years, Vanderbilt’s
Sustainability and Environmental Management Office (SEMO), in
conjunction with the Chancellor’s Office, has donated large quantities
of leftover strawberries from a commencement reception event called
“Strawberries and Champagne.” The strawberries were donated to the
Nashville Zoo in 2013 and again to the Zoo and Walden’s Puddle in
2014. The berries were immediately collected following the event and
transported by Vanderbilt staff to ensure they were in good condition to
feed zoo animals.
Proper planning and creative menu planning can also reduce food
waste. TDEC conducted a recent review of state park restaurants using
the LEAN process. The review identified planning and process strategies
to save staff time in food preparation and cut food waste. Dry stor-
age rooms were reorganized, ordering systems improved, and menus
changed. The restaurants proudly feature catfish on the buffets several
days a week, but managers determined that large quantities were being
wasted. A new fish cake recipe was introduced to the menu that incorpo-
rated previously prepared catfish to create a new dish and avoid waste.
“Cook-Chill” Program
A sustainable practice used by the Tennessee Department of Correc- For the past two years, Vanderbilt’s Sustainability and Environmental
tion is TRICOR’s “Cook-Chill” program that began in July 2010. The Management Office (SEMO) has donated large quantities of leftover
93,000 sq. ft. food processing plant serves Tennessee’s correctional sys- strawberries from a commencement reception event called “Strawber -
tem and includes 11 facilities which produce 22 million meals each year. ries and Champagne.” The strawberries were donated to the Nashville
Large quantities of food are cooked and then quickly chilled and stored Zoo in 2013 and again to the Zoo and Walden’s Puddle in 2014.
in pre-sized containers under precisely controlled temperatures. When
needed, the right amount of food is shipped to a requesting facility,
thereby reducing waste as compared to conventional bulk food purchas-
ing and preparation. Since “Cook-Chill” operations were implemented,
food costs have been reduced, nutritional quality has improved, and less
food is wasted.
A Different Kind of Food Fight
Although many Tennessee organizations are making strides to re-
duce food waste, massive amounts of edible food are still being thrown
out daily by businesses, entertainment and food service groups, stores,
and consumers while there are many in need. Sustainable choices and
actions are gradually being taken by community partners to help save
food and natural resources. However, with more to be done to con-
serve resources, it’s a different kind of food fight to be environmentally
sustainable.
TPW November/December 2014 21
rich products. More valuable food is now available to agencies in rural
counties. In the 2013/2014 fiscal year, Second Harvest rescued more than
10 million pounds through Middle Tennessee’s Table.
In East Tennessee, Food to Donate, LLC, a Knoxville-based charity,
provided 780,154 pounds of food to 148 non-profit agencies in Tennes-
see through donations received from 328 partner stores, restaurants and
businesses in 2013. Their effort was the result of a partnership between
Food Donation Connection and partner restaurants including Pizza
Hut, Red Lobster, Olive Garden, and Yum! Brands Inc., Kentucky Fried
Chicken, Taco Bell, Cracker Barrel, the Cheesecake Factory, Longhorn
Steakhouse and others.
Reducing food waste is important for many other types of organiza-
tions. Vanderbilt University Campus Dining accepted the challenge and
has incorporated several sustainable food and waste reduction practices
into their operations. Most notable are donations of unserved portions
to Nashville Rescue Mission.
Out of the Box Strategies
Sometimes creativity is needed. For the past two years, Vanderbilt’s
Sustainability and Environmental Management Office (SEMO), in
conjunction with the Chancellor’s Office, has donated large quantities
of leftover strawberries from a commencement reception event called
“Strawberries and Champagne.” The strawberries were donated to the
Nashville Zoo in 2013 and again to the Zoo and Walden’s Puddle in
2014. The berries were immediately collected following the event and
transported by Vanderbilt staff to ensure they were in good condition to
feed zoo animals.
Proper planning and creative menu planning can also reduce food
waste. TDEC conducted a recent review of state park restaurants using
the LEAN process. The review identified planning and process strategies
to save staff time in food preparation and cut food waste. Dry stor-
age rooms were reorganized, ordering systems improved, and menus
changed. The restaurants proudly feature catfish on the buffets several
days a week, but managers determined that large quantities were being
wasted. A new fish cake recipe was introduced to the menu that incorpo-
rated previously prepared catfish to create a new dish and avoid waste.
“Cook-Chill” Program
A sustainable practice used by the Tennessee Department of Correc- For the past two years, Vanderbilt’s Sustainability and Environmental
tion is TRICOR’s “Cook-Chill” program that began in July 2010. The Management Office (SEMO) has donated large quantities of leftover
93,000 sq. ft. food processing plant serves Tennessee’s correctional sys- strawberries from a commencement reception event called “Strawber -
tem and includes 11 facilities which produce 22 million meals each year. ries and Champagne.” The strawberries were donated to the Nashville
Large quantities of food are cooked and then quickly chilled and stored Zoo in 2013 and again to the Zoo and Walden’s Puddle in 2014.
in pre-sized containers under precisely controlled temperatures. When
needed, the right amount of food is shipped to a requesting facility,
thereby reducing waste as compared to conventional bulk food purchas-
ing and preparation. Since “Cook-Chill” operations were implemented,
food costs have been reduced, nutritional quality has improved, and less
food is wasted.
A Different Kind of Food Fight
Although many Tennessee organizations are making strides to re-
duce food waste, massive amounts of edible food are still being thrown
out daily by businesses, entertainment and food service groups, stores,
and consumers while there are many in need. Sustainable choices and
actions are gradually being taken by community partners to help save
food and natural resources. However, with more to be done to con-
serve resources, it’s a different kind of food fight to be environmentally
sustainable.
TPW November/December 2014 21
