Doing the Right Thing With Compostables and Composting at T. Rowe Price - CulinArt Group

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Doing the Right Thing With Compostables and Composting at T. Rowe Price

OWINGS MILLS, MD., May 17, 2021— Compostable servicewares including cups, plates, bowls, utensils and other items are becoming more commonplace as product formulations evolve and product quality increases. T. Rowe Price in Owings Mills, Md., firmly embraces recycling, composting, and use of compostables as part of its corporate environmental policy and is on the forefront of changing practices for the good of the planet.

Compostable containers are used at all T. Rowe Price locations in Owings Mills, Baltimore, and Colorado Springs, Colo., where CulinArt provides dining services (since 2013). Next up is implementing compostables in office coffee services. There are 93 pantries over all T. Rowe Price sites, so phase-in of compostables in OCS will be gradual.

One challenge to implementation is educating customers that compostables are in use and that they must be separated into their own recycling bins when customers are through with them. “The client started out with simple trash cans” for composting, explains Eric Smith, senior director of dining services for CulinArt, and created marketing and signage to encourage customers to participate.

To take that to the next level, the company acquired multi-section bins made from recycled milk containers, into which customers deposit compostables, recyclables, and regular trash. Smith worked with CulinArt’s Marketing Department to create signage with pictograms to prevent items from being placed in the wrong bins. “It’s a matter of training and mentoring in order to do the right thing,” Smith adds.

Starting in 2015, the team began working with Veteran Composting, having adopted the Compass Waste Not Program to assist in accounting for what is going into the compostable stream and to better help control food cost. “We collect our scraps and any possible product that is expired,” Smith says, “which is measured by the quart and recorded. We collect this through clear, five-gallon, marked food containers and then place it in outdoor large totes.”

Veteran visits the site once a week to collect the used bins and replace them with clean ones.  As the vendor’s name suggests, all of the composting collection and processing is done at its facility by a team of armed forces veterans or their family members. “At the time we started this program, Veteran was the only approved vendor to pick up food scraps from foodservice and restaurant operations in Maryland,” Smith notes.

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  • May 17, 2021
Corporate News


What our clients are saying

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

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