1. WPI Dining Services Dining Sustainability Initiatives Joe Kraskouskas
Director of Dining Services

2. Chartwells Initiatives at WPI
Project Clean Plate
Trim Trax
Food Recovery Network
Other types of donations

3. This National Chartwells program began as a pilot operation at WPI in 2000
First year students are asked to take only the amount of food they can consume in our “All you care to eat” dining operations.
A Baseline is established during weekly weigh-ins and students are encouraged to reduce the average waste per student.

4. Students who return a clean plate at the end of their meal are given a raffle ticket and are given a piece of candy as a reward
As milestone reductions are made, student winners are chosen for a prize (ipod, movie tickets) and a donation is made to a local shelter
As the amount of food waste is reduced, prizes and donations increase to students and shelters.

5. Reductions generally cap at 40% from the baseline waste.
Baseline waste ranges from lbs per student.
The program is generally used during the seven weeks of our WPI school year.
Allows students to feel a part of a program that has a win- win feel and avoids the freshmen 15

6. Program Communications
The Trim Trax poster lists three steps to improving waste management in both English and Spanish
The poster should be displayed at the unit’s waste awareness station

7. Program Communications
The Trash Talk poster is promoting sustainability in both English and Spanish

8. Making Trax…Step 1
Each food production associate has access to18 quart, Trim Trax Cambro containers and all food waste is placed into a clear plastic container

9. Making Trax…Step 2
All trim and production waste is transferred into a clear container for volume measurement.
Trim Trax waste collection containers should also be conveniently located at the grill, deli and any other station that has production waste.

10. Making Trax…Step 3
Full containers are measured using the quart indicators on the side of the container.
All food waste is assigned a universal value of $3.00 per quart.

11. Making Trax…Step 4
Total quarts of food waste are recorded on a Trim Trax clip board at the food waste awareness station.

12. Making Trax…Step 5
Once the food waste has been recorded, the clear container is emptied into the green Trim Trax (Food Waste Only) 32 or 44 gallon trash can.
Clear trash can liners are standard
Only fill trash cans half full to reduce weight for safe lifting

13. Trim Trax results Heightened awareness … results in a engaged staff
Post weekly results
Provides clear visual goals
Reduce Waste … Enhance sustainability
Trim Trax works in concert with other food cost reduction initiatives

14. Food Recovery Network about frn
Food Recovery Network is the largest student movement against food waste and hunger in America.
In 2011, Ben Simon, Mia Zavalij and Cam Pascual, students at the University of Maryland, College Park noticed good dining hall food ending up in the trash at the end of the night.
By the end of the school year, FRN at UMD had recovered 30,000 meals to DC-area partner agencies

15. Food Recovery Network More about frn
During the Spring 2012 semester, the second FRN chapter was founded at Brown University, and the two schools joined forces with two other campus food recovery programs at University of California, Berkeley and Pomona College
WPI students have formed a Food Recovery Network chapter at WPI and donations have begun to the Friendly House who supply meals for families per day.

16. Other types of Donations
Donation Partners
Rachel’s Table
Worcester County Food Bank
Worcester Veterans Shelter
Friendly House
Genesis Clubhouse
Abby House
Jeremiah’s Inn
Greenville Food Pantry
Types of Donations
Semester End
Catering Event donations
Robotics Food Drive
Presidents Holiday Party Tree and Food Donation

17. WPI Dining Services-Q & A
Dining Sustainability Initiatives
Joe Kraskouskas
Director of Dining Services