According to the U.S. Department of Agriculture, an estimated 30-40% of the food supply is wasted in the United States. Reducing food waste is ranked as the number one solution to mitigating the warming effects of climate change. WashU School of Medicine (WUSM) dining partner, Bon Appetit, is actively working to reduce food waste generated on campus.
While Bon Appetit tries to accurately predict quantities of meals and catering events, excess food is unfortunately a reality of the food business. Rather than tossing this extra food in the compost, Bon Appetit has been working to make sure the food is going to a better use.
Over the past year, Ivy Magruder, Bon Appetit General Manager at WUSM, partnered with WashU students and the Food Recovery Network. As students are the main contacts for this program, it took a pause for the summer break, leaving a vacuum for food donations. Bon Appetit employee, Britnee Gamble, noticed this gap, and recommended Ivy get in touch with an organization called St. Louis Empowerment Center.
St. Louis Empowerment Center is an organization that provides services to folks who have lived experience with mental health and/or substance use disorders. Their service offerings include, but are not limited to, shower and restroom facilities, laundry, a computer lab, community gathering space, free lunches, and peer –to-peer support. Everyone who works or volunteers at St. Louis Empowerment Center has gone through the recovery process and is able to provide peer-to-peer support for those in active crises to provide a judgement-free community space.
As a recipient of these services, Britnee knew firsthand that St. Louis Empowerment Center would be thrilled to receive food donations. Ivy coordinated with Toni Jordan, one of STLEC’s Certified Peer Specialists, to begin weekly drop-offs after WUSM dining locations close on Fridays. Food that is donated typically includes boxed lunches, pastries, hot meals, soups, snacks, fruit, and drinks. These items are either left over from events on campus or would be past peak condition for sale when WUSM dining locations open the following week.
Bon Appetit’s donations have been a significant contribution to St. Louis Empowerment’s meal program, and hasn’t been limited solely to food. Ivy shares, “The Bon Appetit staff are 100% behind donating to St. Louis Empowerment Center and they love to see the difference we are making. Our team really came together in organizing a clothing drive over the summer for St. Louis Empowerment Center, and we are planning to host another one in the fall.”
When the Eric P. Newman Education Center (EPNEC) team needed to upgrade two functional but outdated fridges and a freezer, Ivy suggested they donate them to St. Louis Empowerment Center. The fridges and freezer are now in use at St. Louis Empowerment and allow for additional storage and longevity of the food donated by Bon Appetit.
Ivy continued to spread the word as he learned that a Bon Appetit colleague from Lawrence University in Appleton, Wisconsin needed to quickly offload a significant quantity of supplies due to changes on campus. An employee drove all the way from Appleton to St. Louis Empowerment Center to drop off a 26-foot truckload of paper products, beverages, and shelf stable food. When asked about his dedication to this partnership, Ivy states, “I take any chance that I can to go down to St. Louis Empowerment Center. The staff, volunteers, and service recipients are so kind and appreciative each and every time I see them. It warms my heart to know that our donations are making a difference and providing these wonderfully caring people with food that we have prepared. I am humbled to have the opportunity.”