Since mid-January, Bon Appetit has monitored and weighed all the waste coming back to the dishroom on a daily basis and posting the results on a weekly basis. We’re pleased to announce that over the past 12 weeks we’ve seen an overall waste reduction of 30 percent, which far exceeded our expectations.<\/p>\n
By everyone’s efforts, this has amounted to more than 20,000 pounds of leftovers and waste not being hauled to the local landfill, which is remarkable. Although it may not seem like much, every ounce kept out of the waste steam counts, especially when we serve close to 15,000 meals each week.<\/p>\n
Everyone is to be congratulated. Let’s keep it up, especially as we approach Earth Day next Thursday, when the lunch we will serve will reflect menu items with minimal carbon impact on our environment.<\/p>\n
Denny Lawrence,
\nBon Appetit<\/p>\n","protected":false},"excerpt":{"rendered":"
Since mid-January, Bon Appetit has monitored and weighed all the waste coming back to the dishroom on a daily basis and posting the results on a weekly basis. We’re pleased to announce that over the past 12 weeks we’ve seen an overall waste reduction of 30 percent, which far exceeded our expectations. By everyone’s efforts, […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,23],"tags":[],"class_list":["post-6057","post","type-post","status-publish","format-standard","hentry","category-newberg-employee","category-newberg-student"],"yoast_head":"\n