Sustainability and Stewardship
At AVI, we recognize the need and demand for sustainable practices. We are continuously adapting our sustainabilityinitiatives and we work with our clients to create a program that aligns with their needs as well as continue to develop AVI’s vision and strategy for the future. We are dedicated to supporting your institutional goals, offering innovative solutions and enhancing your sustainability plan by:
• Minimizing overall food production waste and energy usage
• Collaborating with local providers to source foods for reduced environmental impact
• Purchasing third-party certified food products and humanely raised animals, when possible
• Continuing the implementation of campus recycling, composting and reusable container initiatives
AVI’s Environmental Measures
ENERGY CONSERVATION:
• Installing Energy-Star rated equipment, including coolers, freezers, beverage coolers and cooking equipment
• Managing energy usage by performing preventative maintenance, powering on cooking equipment only when needed and powering off equipment and lights when not in use
• Encouraging “trayless” dining to reduce food waste and the overall consumption of washing chemicals and water consumption
CLEANING SUPPLIES AND PRODUCTS:
• Using Green Seal and EcoLabel Certified products, if requested
• Emphasizing recyclable materials to minimize packaging waste, such as using napkins made from 100% post-consumer material and corn-based, biodegradable containers
RECYCLING AND COMPOSTING:
• Partnering with Youngstown State Univsersity to continue campus-wide recycling programs
• Recycling of cardboard, paper, cans, bottles and cooking oil in food service operations
• Collecting and composting of pre-consumer and a portion of post-consumer waste
WASTE REDUCTION AND DIVERSION:
• Monitoring production to limit and measure usable waste through our Jamix production system
• Providing regular training to the Dining Services staff on waste reduction, recycling and composting
• Utilizing whole meats and organic waste for broths, stocks and sauces
• Making charitable donations of excess food to local shelters through partnerships with Youngstown State University
• Continuing Youngstown State University’s recycling and composting initiatives in dining operations