One way that ISS is making a difference is by taking a critical eye to how it deals with excess food in its commercial kitchens. Especially now — with occupancy levels in frequent fluctuation — meeting the food demands of facility users can be a challenge. Unfortunately, that can mean over-producing prepared food. In situations like these, ISS does everything it can to ensure that surplus food is diverted to those in need, rather than going to the landfill.
ISS works to minimize overproduction at the source, but occurrences of surplus are inevitable and managing them an important part of making food operations more sustainable. By partnering with organizations such as Goodr to divert excess food, ISS is able to make a real impact on the communities in which our placemakers live and work.
Goodr offers dashboards that make food waste easily visible to chefs and allows them to adjust production as needed. This technology helps manage surplus that hasn’t reached the receptacle and can still be donated — making ISS’ food sustainability program more effective. Goodr also offers specialized assessments of surplus food in commercial kitchens and helps establish supply chain networks to get excess food to people in need.
"We are proud of the impact our partnership with ISS Guckenheimer is already having on the company and their local community," says Goodr Founder and CEO Jasmine Crowe. "We look forward to continuing our work together to reduce ISS Guckenheimer’s food waste and fight hunger with our technology and logistics.”
ISS also partners with several charitable organizations to distribute surplus food. The program Chefs to End Hunger allows ISS to bring excess food to hungry people.