BWSC has years of expertise in developing foodservice operational integration into the communities that surround them. Not as an added expense, but rather as a broadened experience for patrons while providing opportunity to truly local vendors. This documentably boosts revenue and creates an authentic, unique experience for customers. With a clear understanding of the challenges in the food industry, BradleyWorks Sustainable Culinary has created many paths to integrate local business and individuals in foodservice operations, while maintaining the sustainability of the core business.
Developing pathways for folks looking for work and foodservice operations looking to hire them isn’t always straightforward. Over time BradleyWorks Sustainable Culinary has developed a tried-and-true method that can help meet foodservice needs, while deepening ties into surrounding communities.
Building relationships with Vendors with shared values accelerates community progress. Two examples are Midwest Harvest and Purely Meats. Midwest supported the vision of locally grown products by supplying Windy City Harvest products, while Purely provided connection to locally raised beef.
An example of providing an entry into high volume food operations, with positive financial impact for both foodservice operator and the participating restaurant, can be demonstrated by Mother Josephine Wades restaurant Josephine’s. Guiding the scaling of the food Mother Wade had been preparing for 30 years in Chicago’s iconic South Side, led to showcasing her cooking at the prestigious Auto Show Preview Gala, a black-tie event for 12,000.
Demonstrated reductions-
54.9% Total Waste Diverted
Across the time we controlled the Waste diversion program at the largest convention center in the Western Hemisphere, we drove a total reduction in waste to landfill of more than 3800 tons of waste.
Waste Diversion starts with Planning- As an example the menu is a key driver for Waste Diversion. Selection of the best containers, utensils and even condiments can help in reducing food waste to landfill.
Food Donations-
Across the years BWSC has led Food operations in donating food that was overproduced to communities that were in need. With a broad array of organizations that we have worked with, we provide guidance to maximize the ability to repurpose useable food while providing authenticated data to support tax deductions, sponsorship opportunities and validation to international standards.
Pre-consumer waste diversion-
The importance of appropriate signage is critical for maximum waste diversion. We first developed our system at the London 2012 Games, resulting in an award for zero waste to landfill, the first ever for a Summer Olympics.
Post Consumer Waste Diversion-
An effective post consumer waste diversion strategy is also drive by effective signage. There are only moments to inform consumers as to the correct bin for their trash. The event for 3000 guests that these bins where at resulted in a 90% diversion rate.
Unserved food and food waste generated by kitchen operations are challenges that we can help address, reducing food waste to landfill, and making the best use of compostable waste that is generated both post and pre consumer.
Compostable Waste Disposal Options-
Most operations look to divert their compostable organic waste to designated industrial composting operations. Another option is to send it to a anaerobic digesting operation for conversion to fertilizer and methane gas, which can be used as a renewable energy resource to power vehicles generate heat or electricity.
"BradleyWorks Sustainable Culinary has unique experience in all these categories, with a particular focus on incremental improvement measured by the highest national and international standards and implemented in a financially responsible process."
Third party audits and certifications are as important to the food industry as they are to the building industry. BradleyWorks Sustainable Culinary is the ideal partner to guide organizations on their path to Certified Sustainability. We have driven the first ever attainment of Green Seal for Convention Centers, APEX and most recently the first ever attainment of Event Industry Councils BPA Bronze Level Foodservice Certification for a specific location.
Most recently, we presided over the attainment of the first ever Event Industry Councils' BPA Bronze Level Certification to the 2023 Standards at McCormick Place
The goal of sustainability programs isn’t awards or accolades, rather it’s a consistent improved impact on the world around us. That said, recognition does come with successful efforts. BWSC has successfully directed efforts for organizations and businesses to attain 3rd party recognition from 2012, when we led the London Games Olympic Athlete Dining foodservice team to attain the 2012 RP Global Sustainability Award for Zero Waste to Landfill.
In addition to the operational experience of building the reporting and documentation needed to attain Third Party Certification, the BradleyWorks Sustainable Culinary Team has Certifications in GRI Sustainability Reporting Standards and can provide the support needed to drive reporting at the highest International level for key organizational stakeholders.