FOODDUCK® is contributing to sustainable development in Forssa

The student restaurant of Forssa Vocational Institute serves approximately 350 lunch eaters daily. At the beginning of 2016, FOODDUCK® spread dispensers were introduced on the serving lines, replacing traditional 400-gram spread tubs.

Sustainable development in practice

Forssa Vocational Institute provides vocational education in fields including hotel, restaurant and catering services. Hence, the teaching staff includes professionals who have a vantage point to observe emerging trends in these industries. One of them is Anu Teppo, a teacher in tourism and hospitality, who first came up with the idea of acquiring FOODDUCK® dispensers for the institute’s restaurant.

Anu is responsible for the institute’s sustainability initiatives. Since sustainable development is one of the institute’s core values, she was particularly interested in the environmental and sustainable benefits of FOODDUCK®. She explains that the pouch packaging used in the device significantly reduces waste compared to traditional spread tubs.

– “The device has also made waste sorting easier. Previously, we had to separate the aluminum lids for metal recycling and place the tubs in energy waste. Now, there is no aluminum waste generated from the serving line at all”, Anu says.

Benefits across the board

Spread waste has also remarkably diminished, since the contents of FOODDUCK® spread pouches can be used completely. Any spread remaining in the pouch can be utilized in food preparation, unlike spread left in traditional tubs that have been exposed during serving and may contain bread crumbs.

– “Another benefit is that we no longer need separate spread tubs for people with coeliac disease. All customers can take their spread from the FOODDUCK® spread dispenser”, Anu adds.

Introduction of the dispensers has gone smoothly, and young people are familiar with using the technology, according to Sari Tallbacka, Food Service Manager of Forssa Vocational Institute. From Sari’s perspective, the greatest advantage of the device is that it has lightened the personnel’s workload.

– “More time is available for other tasks because the serving line stays tidy. We no longer need to constantly replace spread tubs or pick up butter knives that have fallen onto the floor.”