Our Corporate Commitment
AVI is committed to sustainability in all areas. Here is a sampling of the commitments we make daily:
Ozzi O2GO Reusable Containers
Composting
To Go containers and straws
Donations
Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.
Siena Fresh composts all food scraps, equating to 1,150lbs per semester.
All containers used in our dining locations that allow “To Go” are compostable. There are no plastic straws on campus.
When possible, food is donated to a local church that feeds 225 families. Working with Siena to bring in a new refrigerator for anyone on campus with food insecurities.
Buying Local
Not only does buying locally allow peak-of-freshness harvesting, AVI oversight of suppliers and local-grower support, but it also eliminates the harm of long distance transport that uses fuel and creates unnecessary emission.
Energy Efficiency
Our purchasing department takes into account energy ratings of equipment such as vending machines, banquet carts and holding cabinets. Refrigeration and cooling is the newest area of interest, incorporating the U.S. government’s EnergyStar ratings on efficiency whenever possible.
Reduce. Reuse. Recycle.
AVI practices many facets of sustainability, and among the most important are the recycling of used products and the use of recycled ones.
- Recycling of cardboard, paper, cans, bottles, and cooking oil for guests and in food service operations
- Collecting and composting of pre-consumer and a portion of postconsumer waste
- Using compostable packaging and containers for dining
- Incorporating single-serve dispensers to reduce unused napkin waste (made from 100% post-consumer material) Addressing Food Waste AVI’s dining program includes the JAMIX Kitchen Management software, a system that provides recipes, anticipates food usage and ordering guidance. JAMIX supports our sustainability initiatives through:
- A paperless kitchen - mobile recipe displays that allow sharing between users so no paper recipe binders are needed
- Factoring CO2 carbon emission - compare, choose and control the carbon footprint of our kitchens
- Managing food waste - this function allows our kitchen teams to register sales and food production information to ingredients and recipes, allowing us to more accurately prepare food quantities based on site population and the dining center's traffic patterns
We do more than talk the talk
Our commitment to sustainability and protection of our ecosystem reaches beyond the meals we serve every day. Preserving our soil, water and air protects our food supply and our future. It’s all about the love of the earth.
In just one year... 30,000 pallets are reused by our AVI logistics network. 628,000 pounds of metal are recycled. 60 tons of plastics are recycled. 2,500 gallons of used motor oil are used to heat our Fleet Maintenance Center. 400,000 pounds of corrugated cardboard are recycled
Ozzi O2GO Reusable Containers
Composting
To Go containers and straws
Donations
Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.
Siena Fresh composts all food scraps, equating to 1,150lbs per semester.
All containers used in our dining locations that allow “To Go” are compostable. There are no plastic straws on campus.
When possible, food is donated to a local church that feeds 225 families. Working with Siena to bring in a new refrigerator for anyone on campus with food insecurities.
Bryant University
Sustainability Initiatives
Ozzi O2GO Reusable Containers
Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.
Composting
Siena Fresh composts all food scraps, equating to 1,150lbs per semester
To Go containers and straws
All containers used in our dining locations that allow “To Go” are compostable. There are no plastic straws on campus
Donations
When possible, food is donated to a local church that feeds 225 families. Working with Siena to bring in a new refrigerator for anyone on campus with food insecurities.
| Sustainability Initiative | Description |
|---|---|
| REUZZI PROGRAM | The Reuzzi takeout container system makes it effortless for students to grab meals on the go while supporting sustainability. Each container is equipped with a unique QR code that students scan via the Reuzzi mobile app at checkout—like borrowing a book from a library. After enjoying their meal, they simply drop the container into designated return bins; campus dining staff then wash and sterilize them for reuse. This streamlined process encourages responsible behavior by sending reminders, preventing additional checkouts until items are returned, and helps drastically reducing disposable waste. |
| SUSTAINABILITY AND STEWARDSHIP | At AVI, we recognize the need and demand for sustainable practices. We are continuously adapting our sustainability initiatives, and we work with our clients to create a program that aligns with their needs as well as to 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 |
| 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 |
| RECYCLING AND COMPOSTING | Partnering with Bryant University 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 meat and organic waste for broths, stocks, and sauces Continuing recycling and composting initiatives in dining operations |
Ozzi O2GO Reusable Containers
Composting
To Go containers and straws
Donations
Located in Lonnstrom Lobby. Resource for all students to take meals to-go from Lonnstrom.
Siena Fresh composts all food scraps, equating to 1,150lbs per semester.
All containers used in our dining locations that allow “To Go” are compostable. There are no plastic straws on campus.
When possible, food is donated to a local church that feeds 225 families. Working with Siena to bring in a new refrigerator for anyone on campus with food insecurities.
