Post contributed by Katie Peters, Marketing Assistant, Tiger Dining
Tiger Dining seeks to handle the food served on campus in the most sustainable and responsible way possible, from the beginning to end of the food service process. Our associates are reminded during food preparation to reduce food waste with our “Waste Not” reduction program which allows our associates to track, measure and reduce the amount of food waste by placing any food scraps into measurable containers.
Through a five year partnership with The Campus Kitchens Project, any unused food is donated from venues across campus. It is then portioned into meals for local churches, missions, and food insecure people in our area. Campus Kitchen Projects averages about 200-250 meals every week which has a huge impact on the community and lowers the amount of food waste being transported to the landfill.
Tiger Dining also supports Campus Kitchen Projects with annual banquets for local residents of Assisted Living Facilities. Senior Executive Chef Emil says, “We enjoy giving them the opportunity to have a special night on campus with great food and fellowship.”
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