September 15, 2009
Denise Simmons, MG Corporate Executive Chef

Feed the Difference – MG’s second annual day dedicated to recognizing local and sustainable practices -is only a few weeks away!  While we are turning this into an annual event, this is not a philosophy we flip on and off like a switch. Many in each account are ‘Being the Difference’ every day. We continually challenge each other to think outside the box, and beyond the food, to find ways we can be “greener”:

The Summit is putting in a juice machine -not only drastically reducing the waste produced (he was buying half gallon plastic bottles of ready to use juices), he’s also saving energy by not having to open & close the beverage reach in dozens of times a day to access the juice.

Sidwell Friends School doesn’t turn on their ovens or grills until they’re needed.  How many of you automatically crank up all your equipment as part of your opening procedures?

Blue Ridge school has been giving their food waste to a local pig farmer for years.  The farmer cooks it up & uses it as pig feed.

Who else has great energy/water/other resource saving ideas they can share?  How about making sure your utility folks always run full racks through the dishmachine?  Can you put more food waste into the garbage disposal, and less into plastic bags that end up in landfills?  Do you always make sure walk in refrigerator & freezer lights are off over night?  Office lights off, computer off overnight? How about starting a recycling program? By encouraging each other and sharing ideas through various venues, including our Production Best Practices Conference Calls, we should all be making a difference every day!

Comments (0)

Subscribe to this comment's feed

Show/Hide comments

Show/Hide comment form

Name

Email

Comment

smaller | bigger

Subscribe via email (Registered users only)

I have read and agree to the Terms of Usage.

Add Comment