Kristi Kalinsky - Distance Option

I recently started my food service management rotation at Bethel College in St. Paul, Minnesota. One of the first projects I was assigned to was to be a “clean plate ranger.” I dressed in an oversized Boy Scout uniform and, along with Sodexo’s marketing coordinator, went around the dining hall talking to the students about eating mindfully, specifically addressing portion control so food waste was minimized. I hoped we made an impact on the students, and moving forward they are more conscious of their food choices, especially knowing they have the option to to ask for ½ portions as well as go back for a second serving or even thirds. A chart is also located outside the dish room door calculating how many pounds of food waste there is each month. Only time will tell, along with the chart, if food waste starts to dissipate after our “clean plate ranger” spiel hit hundreds of students that sunny day at lunch time in the dining hall. What kinds of programs have you noticed that have been implemented in your food service or clinical rotation to reduce food waste?