Oregon State receives grant to reduce university food waste

CORVALLIS, Ore. – The Oregon Department of Environmental Quality’s Materials Management program has awarded Oregon State University. Can you say with a $27,372 grant? All to help the university reduce food waste. That’s by 10 percent at its Corvallis campus.

The money will also be used to institute a new computer program. One located in the dining halls and called LeanPath.

As I have
written before:

With the current situation of the environment today, it’s only ideal for everyone to start contributing in efforts to save it. There have been a lot of campaigns about save the earth. For that’s such as using less plastic or recycling plastic bottles. Food recycling is another way to conserve resources. It’s a natural way to turn food waste into usable products. Food waste includes all the edible and non-edible parts of food. For that’s including partially digested leftovers, spoiled fruits or vegetables. Also animal products such as milk, cheese and or other dairy products.

There are various kinds of recycling programs. Those that can be carried out to turn waste food into valuable and eco-friendly products. That’s such as fertilizer, vegetable oil. Also biodiesel, and paper. Recycling programs are also being undertaken by many governments, private, and non-profit organizations to reduce and manage food waste.

Also:

Educate everyone about the importance

Whether we talk about regular households, companies or even restaurants. For it’s vital that you include as many people as possible. That’s all in the process of trying to minimize food waste. You can run a test. I mean and then collect all the food you’d waste over a period of one week.

Then you can also calculate how much money you’ll be wasting. Make sure everyone else also finds out about the amount. Also, you should raise their awareness. Especially about the impact on the environment to help the cause.

The system uses cutting-edge technology. All to track food waste. That’s by amount. Then type, cause and cost.

The information can be used by staff. All to pinpoint where to make adjustments. Also and prevent future waste.

LeanPath

Portland-based LeanPath created technology for commercial kitchens. That’s including scales, cameras and a touchscreen user interface. LeanPath is also used in universities. In addition on cruise ships, and at other large scale operations. Data reveals where the company should adjust purchasing. Moreover production, menus and staff training to prevent waste in the future.

The information can be used by staff to pinpoint where to make adjustments. Also and prevent future waste.  Portland-based LeanPath created technology for commercial kitchens. That's including scales, cameras and a touchscreen user interface. LeanPath is also used in universities. In addition on cruise ships, and at other large scale operations. Data reveals where the company should adjust purchasing. Moreover production, menus and staff training to prevent waste in the future.

Chris Anderson with University Housing & Dining Services (UHDS). He said it’s difficult to currently measure the university’s level of food waste from dining halls. However he also estimates it to be between 200,000 and 250,000 pounds annually. The new technology is also expected to allow UHDS to decrease expenditures. I mean on food purchases. Also to reduce pick-ups of  organic waste by Republic Service. Finally and reduce food donations to Linn-Benton Food Rescue.

In addition, Anderson said LeanPath will provide staff with a mechanism. That’s to weigh, photograph and report on all wasted food.

So LeanPath provides a tool to be able to pull reports and visuals.

All that demonstrates wasted food very locally. Also they like by each food-service platform per dining center. Especially in units that can be equalized. For that’s so administrators and managers are able to evaluate and generate efficiencies. All through menu adjustments. As well as operational changes.

The equipment should be implemented by July 2018.

In conclusion, UHDS has worked towards reducing wasted food for decades. Among the changes to the traditional dining hall model were moving to an ala carte pricing structure. One that encourages customers to take what they intend to consume. Thereby providing tray-less service. Especially when applicable. So partnering with the Linn-Benton Food Rescue and encouraging staff to cook items. Yes folks: on demand. Anderson believes LeanPath will be a further step in that effort.

12-12-17

By: Theresa Hogue, 541-737-0786; theresa.hogue@oregonstate.edu

Source: Christopher Anderson, 541-737-2885; chris.anderson@oregonstate.edu

This release is available at: http://bit.ly/2jCNV7L

Photo available at: https://www.flickr.com/photos/oregonstateuniversity/3587343666/

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