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

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

“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.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“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…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“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.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“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.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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