In just a week, Drexel University Campus Dining saw a 25% reduction in overall carbon impact at its residential dining hall. And the following week, overall carbon impact was reduced by 50%. How did the team do it? By implementing two simple menu interventions. The menu interventions were a part of a collaborative study from Aramark, which manages foodservice at the university, and Drexel University’s culinary innovation lab. And the interventions did not compromise diner satisfaction, as the team has not received any negative feedback regarding their efforts.

Identifying effective sustainability projects can be a difficult task and Aramark is trying to ease the process by collecting data that will better inform its sustainability practices.

Aramark’s senior director of menu enablement and strategy joins us for this episode of Onsite with FSD to discuss the findings of this recent study. We dive into the role of messaging, the importance of convenience and ways to maintain diner satisfaction while introducing new sustainability efforts.

Listen, as we discuss the work Aramark is doing to identify best practices and effective ways to reduce carbon emissions.