Over the course of two days spent in St. Louis, Missouri, Susan Matheson, General Manager for Sodexo at Kalamazoo College and I attended a conference pertaining to Sodexo’s commitment to a better tomorrow through a variety of sustainability practices. The main topics of discussion included waste reduction and how to implement practices so as to guide the mentalities of the food service provider, staff, and students toward the same goals.
The first day was spent on a “Learning Journey” to see the process food waste goes through after it is scraped off a plate. Starting at the Energizer Headquarters in St. Louis, we were shown how food waste is collected in their Sodexo kitchen to be composted by St. Louis Composting. Later, the group visited the Missouri Botanical Gardens to see how they are using the compost in their plant beds. This full-circle tour ended in a discussion of other sustainable practices that the Garden has implemented, such as rainwater collection for irrigation.