Motorola Goes Greenish

Published Tuesday, April 01, 2008

Reducing waste and “going green” are major imperatives that many onsite foodservice departments are looking to implement. However, costs and customer resistance to forced changes sometimes hamper these efforts. At Motorola Corp., a company-wide green initiative prompted the dining department to evaluate its own practices and come up with a practical approach that balances considerations like cost and customer satisfaction with environmental impact, says Carol Bracken-Tilley, manager of hospitality services. The result in the early going: reductions of disposable cup usage ranging from 21 to 34 percent, and from 20 to 27 percent in clamshell disposables, depending on ...

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