ISS, a global leader in facility and workplace services, is committed to driving the engagement and well-being of people, minimising environmental impact, and protecting property across numerous sectors. A shining example of this commitment is the remarkable achievements of ISS Guckenheimer, an ISS facility in the U.S., which has successfully reduced food waste by 50% since April 2022, setting a new standard for sustainability in the facility management industry.
Tackling the Challenge of Food Waste
Food waste is a pressing environmental issue, contributing to roughly 10% of global greenhouse gas emissions. When food decomposes in landfills, it produces methane, a greenhouse gas far more potent than carbon dioxide. Beyond emissions, food waste represents a significant waste of resources, including land, water, and energy. ISS recognizes the importance of addressing this issue to reduce its environmental footprint and contribute to global sustainability efforts.
Since 2019, ISS has been at the forefront of food waste reduction through its collaboration with Winnow Solutions. The ISS Guckenheimer site in the U.S. exemplifies this commitment. By integrating Winnow’s innovative technology, the facility has managed to cut food waste in half, significantly reducing its environmental impact and improving operational efficiency.
Celebrating Remarkable Results
- 50% Reduction in Food Waste since April 2022
- 57,000 Meals saved each year from landfill
- $40,000 annual reduction in Waste Value
Strategic Approaches to Reducing Waste
The success at ISS Guckenheimer is the result of strategic initiatives and a dedicated team committed to sustainability. Key strategies implemented include:
- Menu Engineering: By adjusting menu items based on popularity and waste data, the facility has been able to better align with consumer preferences and reduce leftovers.
- Conscious Food Preparation: Staff have been trained on techniques to maximise the use of ingredients and minimise waste.
- Small Batch Cooking: Preparing food in smaller quantities ensures freshness and reduces excess, significantly cutting down on waste.
Chef Cyril, a key figure in the kitchen team, highlighted the effectiveness of these strategies. "Almost our whole menu is made-to-order, so waste from overproduction is very minimal". Additionally, the kitchen team has found innovative ways to repurpose food scraps, such as using vegetable trimmings to make stock for soups and sauces, which not only minimizes waste but also enhances the flavors of their dishes.
Daily Commitment to Sustainability
The kitchen team at ISS Guckenheimer is highly engaged with the data provided by Winnow’s technology, using it to inform daily practices and strategies. Each day, the team reviews what food items have been wasted and strategizes how to reduce waste for the following day. This continuous improvement process is supported by guidance from experts who provide insights and methods for effective waste reduction.
Conclusion
The journey of ISS Guckenheimer with Winnow highlights the power of combining advanced technology with a committed team to drive sustainability. The success serves as a model for other organisations aiming to integrate sustainable practices into their operations and make a positive impact on the planet. ISS is proud of the progress made and remains dedicated to continuing efforts to minimise environmental impact and promote sustainability across all its services.
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