As a guest, it is easy to make smart environmental choices when you dine with UAB Campus Restaurants. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so our chefs and managers do a lot of the work for you behind the scenes!
From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus dining team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.
This commitment was formalized with Sodexo's Better Tomorrow Plan. The Better Tomorrow Plan includes 14 commitments for a brighter future by focusing on three key priorities: health, community and planet. Learn more about the Better Tomorrow Commitments.
While your Sodexo team works hard behind the scenes, they also count on student engagement and enthusiasm to spread the word about what you're doing together on your campus. We encourage you to work with us to continue to innovate and improve sustainability efforts in your community.
If you have additional comments or questions, please contact us. We would love to hear from you.
LeanPath @ UAB
LeanPath is a supplier that helps UAB track and measure its food waste through the use of a food waste measurement tool. It is an automated food waste tracking system that is used at The Commons on the Green. The LeanPath program offers a unique learning opportunity to raise awareness about manageable steps that we can all take toward a more sustainable food system. We collect and weigh any pre-consumer waster, this is any food that we have control over from leftovers, overproduction, trimming, catering, ect. LeanPath automatically captures date, time, and estimated value of the waste and reports this data back to UAB Campus Restaurants. LeanPath’s automated system goes far beyond what you can accomplish with pen and paper, providing the simplicity and detail you need to maximize waste reduction.
As a result of the new system, UAB stands to significantly reduce its environmental footprint. According to findings from the first eight weeks of a LeanPath pilot program at other partner sites, pre-consumer food waste was reduced by about one third. It is estimated that 1/3 of all food globally is wasted, and UAB Campus Restaurants wants to help cut-down on that number. We expect LeanPath to help us reduce waste by as much as 80%.