Georgia Tech Dining Services has made the commitment to eliminate receipts at 15 dining locations. The sustainability initiative is a partnership with Campus Services, Malte Weiland, Sustainability Project Manager, and two Georgia Tech students, Zoe Holderness and Emma Weinberg.
The Klemis Kitchen is a separate wing of the Campus Kitchen at Georgia Tech aimed at ending hunger for food insecure students at the institute. Named for Tommy Klemis, the renowned owner of Junior's Grill, the Klemis Kitchen provides access to free meals donated by Georgia Tech Dining Services for those in need. If you are a student facing hunger on campus, contact Klemis Kitchens, here.
The Campus Kitchen at Georgia Tech is a student-run organization that takes excess food provided by Georgia Tech Dining Services and donates it to local partners including the Atlanta Community Food Bank and With These Hands. The Campus Kitchen At Georgia Tech for won the 2015 Environmental Leadership Award. Volunteer shifts occur each Friday at Brittain Community Restaurant at 3:30pm. If you are interested in volunteering, please email Essence.Blake@sodexo.com
Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers. In 2016-17, we composted over 659,750 pounds of waste.
On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic. Our office, retail, and on-campus restaurant locations also recycle mixed office paper, totaling more than two cases of paper each week.
To further reduce the amount of solid food waste generated by our locations, we have installed a bio-digester at the North Avenue restaurant. The GreenKey bio-digester naturally converts up to 700 pounds of food waste into water within 24 hours. The bio-digester uses a blend of natural bacteria and enzymes which break down the food waste into water quickly and efficiently.
Weigh The Waste
Did you know that 40% of the food produced in our country is wasted? Periodically throughout the school year, we conduct a Weigh the Waste event. During the event, we weigh all of the uneaten food from guest’s plates. We consolidate the findings and report back to the community. We tie this to an awareness campaign that informs guests about food waste and its impact to our environment and our communities. We hold frequent campaigns in which we compare our results (and hopefully see our waste decline).
Green Cleaning Producs
92% of the chemicals we use are “Green Seal” certified, concentrated or sustainable
We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies, and participate in farm to school initiatives. Last year we sourced from 24 local farmers purchasing 15,899lbs of produce and contributing $21,642 back to the local economy.
Our entire team at Georgia Tech Dining Services is dedicated to helping those in need. Every October and November, we partner with STOP Hunger to raise money and collect non-perishables on campus to benefit the Atlanta Community Food Bank and Klemis Kitchen.
Farmers Markets bring the idea of local home for many of us. That is why we work closely with our local suppliers to feature locally grown products at campus Farmer's Markets. More information about the Georgia Tech Farmers market can be found at the GT Farmers Market Facebook page. Interested in joining the market for Fall 2018, contact Essence.Blake@sodexo.com. We are not accepting new vendors for spring 2018 at this time.
Reducing waste is very important. It results in less food waste in landfills where it emits methane which is 21x more powerful than CO2. The LeanPath kitchen waste tracking system records and tracks all of the food waste from our kitchen. This helps us to identify and change practices which result in food waste. By tracking waste we inform our staff and focus our efforts. On average, Sodexo has experienced a 40% decrease in kitchen food waste when the LeanPath system is in place. On our campus, the LeanPath pre-consumer waste tracking system is in place at North Avenue Community Restaurant.