Martin Methodist College works with our Dining Services team at Metz to create sustainable food services in a variety of areas! Click here to download pdf regarding Metz & Sustainability.
Metz Culinary Management has implemented recycling programs (including cardboard, plastics & paper) at units that are able to participate. The use of recycled napkins and biodegradable trash bags are available to all locations. We will continue to look for new products and resources that can be recycled.
Vegetable Oil Fuel
We have partnered with local companies that remove used frying oils from participating units. This oil is then used in engines that have an auxiliary fuel system to operate on straight vegetable oil, an alternative to diesel fuel. The fuel can then be used in any diesel engine, which lowers the EPA registered emissions of carbon monoxide, soot, particulate matter, sulfur dioxide and carcinogenic hydrocarbons.
Weigh the Waste
Food waste is all around us, so let’s join together to reduce the amount of waste at MMC! Each week, we’ll weigh the waste from our kitchen along with your waste, and we’ll post that data. Our goal is to slim down our numbers, which will help to reduce our carbon footprint overall.
See the attached document for more information on how Metz is working to create a more sustainable dining experience!
AT YOUR FAMILY THANKSGIVING…
Reduce First, Reuse Second
Reduce the amount of trash by using reusable dinnerware, glasses, napkins, and cleaning cloths. All the plastic we dispose of often ends up in our oceans, contributing to wildlife endangerment and water pollution. And the paper napkins and plates we use promote deforestation, biodiversity loss, and increased CO2 emissions. If you’re helping in the kitchen, grab a dish towel to keep counters clean instead of plowing through a roll of paper towels.
For disposable items that you must use, try to reuse as much as possible! That foil you used to cover the sweet potatoes can be rinsed, flipped, and used to bake Brussel sprouts. The plastic container that cream came in can be washed and used for yummy leftovers.
Focus on the Sides, & Make them Local
The meat industry is the number one source of methane gas, which is a major contributor to climate change. Even if you’re not vegetarian, try adding a little less meat to your plate and filling the rest of the plate with healthy sides, such as squash, green beans or kale. Bonus points for any local options, as local food means fewer food miles, which in turn means lower greenhouse gas emissions. Conventionally grown food travels roughly 1500 miles from the farm to the plate of the consumer, compared to just 50 miles for local products. As a result, conventionally grown food uses anywhere from 4 to 17 times more fuel and emits 5 to 17 times more CO2 than local food does.
WHEN YOU RETURN TO THE DINING HALL…
ReNew Reusable Containers
When getting your meal to go, use your ReNew container instead of Styrofoam! Our staff will clean it out for you and give you a new, ready-to-use container at each meal. This small change has a big impact on our landfills!
Clean Plate Club
Take what you like. Eat what you take. Show your clean plate to our Dining Manager, and you can earn a prize!
See a dish that you think looks tasty, but not sure if you’ll like it? Sample It! Just ask your server to try a bite to decide if you want a full serving. This helps reduce food waste at the end of your meal!