Waste Reduction

Cook to order – Cooking food in smaller batches closer to the time of service results in higher food quality and dramatically reduces leftovers and waste.
Micro-filtration — In 2005, we began micro-filtration to extend the life of cooking oils. By getting greater use out of these oils, we have reduced our use of cooking oil by over 50%.
Paperwork – The use of Optix document management systems resulted in the use of 50,730 fewer sheets of paper annually.
Triple Filtered Water Purification Stations – Installed in the seating areas of both resident dining rooms, they allow guests to refill reusable water bottles for free instead of purchasing single use bottled water.
Napkins – Relocation to dining room tables instead of the serving line resulted in a 50% reduction in usage.