Philadelphia, PA, April 20, 2009 – To celebrate Earth Day 2009, ARAMARK Higher Education, a world leader in providing professional services to more than 600 colleges and universities throughout North America, has committed to implement Green Stakes, five key sustainable practices across all of its operations by 2010.  The Company has also partnered with Clean Air - Cool Planet (CA-CP), an independent, non-profit organization, to create a calculator tool that more accurately assesses the carbon footprint or “foodprint” of foods served on campus by quantifying the environmental impact of growing, producing, transporting and disposing of food.  Once developed, the new tool will help students make more responsible decisions about the foods they choose. 

As part of Green Stakes, ARAMARK Higher Education strives to implement the following sustainable and environmental practices by 2010:

• Implement an Energy and Water Conservation program at every partner campus;
• Only purchase paper products made with recycled content;
• Utilize daily green cleaning products at all locations;
• Divert 100 percent of fryer oil waste; 
• Increase the level of sustainable food offerings served by at least 5 percent per year.

“The issues of climate change, energy conservation and the over-utilization of natural resources continue to impact everyone,” said Chris Stemen, Senior Director of Sustainability and Environmental Stewardship, ARAMARK Higher Education. “Through Green Stakes, our partnership with CA-CP, and our environmental stewardship program, we hope to effect positive, sustainable change at all of our partner campuses nationwide.”

 “Our new ‘FoodPrint’ tool will help the food service industry calculate and strategically reduce its greenhouse gas impact,” said Adam Markham, CEO of Clean Air - Cool Planet (CA-CP).  “It will work in tandem with our Campus Carbon CalculatorTM or as a separate means to aid in business analysis and planning.”

CA-CP’s Campus Carbon CalculatorTM, a greenhouse gas calculator used at over 1,500 educational institutions across North America, is the inventory tool of record for the American College and University Presidents Climate Commitment (ACUPCC). 

“Working with CA-CP and future partners of the program, we will all better understand the environmental impact of our food choices, and make both personal and environmentally responsible decisions about the foods we choose,” Stemen added. 

ARAMARK Higher Education develops and implements long-term environmental stewardship programs and policies within the pillars of sustainable food; green buildings; responsible procurement; energy and water conservation; transportation; and waste management. 

Following are a few examples of successful environmental stewardship programs across ARAMARK partner campuses:

Striving for Zero Waste

Zero Waste is the process of safely recycling all materials back into nature or the marketplace in a manner that protects human health and the environment.  

Portland State University (OR) is striving to become a zero waste institution by eliminating waste that goes to the landfill. ARAMARK and Portland State University Dining Services are recycling all cans, glass bottles, plastic containers, cardboard boxes and paper. They are also composting all food waste (last year totaling 41.8 tons), and recycling used cooking oil for conversion into eco-friendly biodiesel. 

Several campuses, including University of Florida, Baylor University (TX), University of North Carolina-Chapel Hill, Peace College (NC) and Salem College (NC), are now offering reusable to-go food containers that are dishwasher-safe and made to be reused over and over again, helping reduce the amount of waste produced from their traditional disposable counterparts.

Trayless Dining, removing trays from the dining venue, has immediate and tangible environmental, social, and economic benefits.  On average, elimination of trays reduces food waste by 25-30 percent per person, while also reducing the cost of energy, water, cleaning agents and waste removal.  More than 50 percent of ARAMARK's campus partners removed trays from dining halls during the 2008-2009 school year.

According to the U.S. Environmental Protection Agency (EPA), food waste is the number one least recycled material in the United States.  Studies by the U.S. Department of Agriculture have shown that every year Americans throw away 96 billion pounds of food, which is equivalent to 3,044 pounds per second.  

Sustainable Food

Arizona State University, New York University and University of Virginia have opened eco-friendly restaurants and dining halls, featuring locally grown, sustainable food and environmentally friendly practices.

Through a partnership with the Monterey Bay Aquarium’s SEAFOOD WATCH® program, all ARAMARK partner campuses have committed to preserve our oceans and fisheries for future generations by encouraging the use of sustainable seafood.

Contacts:
Karen Cutler
215-238-4063
cutler-karen@aramark.com

Dave Gargione
215-238-3559
gargione-david@aramark.com