The AVI Philosophy
Love of the Earth
"THAT LAND IS A COMMUNITY IS THE BASIC CONCEPT OF ECOLOGY, BUT THAT LAND IS TO BE LOVED AND RESPECTED IS AN EXTENSION OF ETHICS"
- ALDO LEOPOLD
A 100-year old idea is the freshest thing in nutrition. It's called "sustainability" and it is an outgrowth of the teachings of Aldo Leopold, whose "land ethic" defined a new relationship between people and nature and set the stage for the modern neo-conservation movement.
Sustainability is based on a simple but revolutionary set of rules: "Leave the world better than you found it, take no more than you need, try not to harm the environment, make amends if you do."
At AVI FOODSYSTEMS, Inc.® we are working to make sure the demands we place on the environment can be met without affecting the environment's ability to provide for future generations. We're doing what we can: we are choosing to prevent chemical contamination whenever we can, we choose to use fuel and electricity judiciously, and we choose to buy the freshest foods we can find from local farmers and producers, thus ensuring food picked at the prime of ripeness and eliminating the pollution incurred when produce is trucked from long distances as well as providing a recognizable support to the local economy.
Our menus take local grown foods and seasonal harvests into account. Our clients and customers are encouraged to share with us their ideas on their specific lifestyle dining goals.
Please join us on our journey to a positive impact on our environment even as we nourish and strengthen our bodies!
Sustainability is becoming a more recognizable byword every day. AVI has taken a leadership role in conveying its passion about the earth's survival to our customers. We welcome committed client partnerships in this endeavor, supporting our commitment to sustainable farming, our dedication to preserving valuable resources and our efforts to educate our customers on healthy dining initiatives through proper food choices.
"Commitment" is the key word in this service partnership. AVI can always achieve a level of improvement in sustainable practice in a dining service program because we incorporate the ideals of sustainability in our basic menu planning. We purchase local and regional purveyors whenever feasible. We practice recycling, energy efficiency and nutrition education; the level we can achieve soars with an equally committed partner.
AVI stands ready, willing and committed to a sustainability program that will most certainly exceed your expectations and goals.
AVI Fresh is dedicated to meeting client needs. A specific dining service plan is developed for each new customer based on the clients' wishes and its ability to partner with us in achieving common sustainability goals.
Sustainability is based on a simple, but revolutionary set of rules: "Leave the world better than you found it, take no more than you need, try not to harm the environment, make amends if you do." AVI practices many facets of sustainability and among the most important are the recycling of used products and the use of recycled ones.
AVI's "green initiative" guidelines impact decisions on energy, sourcing of materials, land and water use. AVI emphasizes the purchase of locally grown, organic foods. AVI buys apples, pears and cider from local orchards and labels the fruit so our customers can appreciate the different varieties; vegetables are similarly sourced from nearby small family farms.
Kenyon College in Gambier, Ohio, was well on its way to a sustainability initiative when we came aboard in 2005, with a clear recognition of the validity of the program that had been conceived by Howard Sacks, Professor of Sociology and Senior Advisor with a special interest in Rural Life. Professor Sacks' "Food for Thought" Program had all the elements for a successful sustainability program, including an enthusiastic student body. AVI has built on that impetus, seeking local growers for our food service program and encouraging recycling.
With the involvement of our dining customers, the sustainability "menu" grows larger and larger. At Kenyon College, even pasta will be made locally, using locally grown flour and eggs, as will the Marinara, Alfredo, and Roasted Garlic sauces. In support of these efforts the college has purchased a pasta extruding machine. Kenyon has also committed to provide sufficient freezer space, blast chillers, potato peeling machines, commercial food processors, kettle capability and even a significant addition of workspace.
The new kitchen designed at Kenyon College is a prime example as to how composting can reach higher levels when service partners are committed. The kitchen facilities plan calls for pulping equipment to help break down paper napkins and allow them to be used as part of the compost that then goes toward nurturing the college's landscaping. Today at Kenyon, we are developing the awareness of our dining customers to be continually conscious of the need to decrease waste.
A successful sustainability program requires research into local growing patterns and crops and it requires a genuine commitment to the planet by AVI, the dining customers we serve and our clients. Most of all it requires the willingness to go the extra mile to meet with local growers, and commit to a well developed sustainability program that ensures a positive future for everyone.
AVI Fresh is committed to sustainability in all areas. Not only does "buying locally" allow peak-of-freshness harvesting, AVI oversight of suppliers and local-grower support, it also eliminates the harm of long-distance transport that uses fuel and creates unnecessary emission problems.
We are committed to buying American and are especially interested in American Automakers' growing expansion into the "green fleet" concept. Currently, more than 50% of our car-size fleet purchases consist of GM Cobalt cars, not only because they are produced near our headquarters (we buy locally!), but also because at 24/32 mpg, they are highly fuel-efficient. The bulk of the balance of our corporate car-size fleet consists of Chevrolet Impalas, again because they are made by our hometown auto manufacturer and, perhaps more importantly, because they are equipped with 3.5 liter V6 "flexible fuel" engines that can run on E-85 fuel (85% ethanol,15% alcohol).
On other fronts, AVI's 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.
We take advantage of every opportunity to reduce energy usage. For example, the operation of flight-type dishwasher machines is minimized and energy efficient, "environment-friendly" detergents and chemicals are utilized.
We recognize that energy is a critical part of our value chain and proper energy management will strengthen our bottom line as well as our client's.
AVI practices many facets of sustainability and among the most important are the recycling of used products and the use of recycled ones.
Our philosophy is seen in such cutting-edge areas as "green architecture." We use techniques certified by the LEED (Leadership in Energy and Environmental Design) System, a voluntary, consensus-based national standard for developing high-performance, sustainable buildings. This system enforces standards set by the U.S. Green Building Council in exhibiting use of organic techniques in construction. Based on well-founded scientific standards, LEED emphasizes state-of-the-art strategies for sustainable site development, water savings, energy efficiency, materials selection and indoor environmental quality.
We buy items such as recycled paper napkins and buy in bulk to minimize packaging waste. When we buy apples in bulk from local farms, we specify that they be packed without layers of "filler" cardboard, Styrofoam, paper or any other non-recyclable product that would have to be included in order to safely transport them from other farms across the country.
Providing our customers with easily accessible information is the first step to helping them make better sustainable, healthy and nutritious food choices. AVI has developed and implemented a comprehensive customer education program, nutriSOURCE.
Key components included in the AVI Fresh nutriSOURCE program are:
nutriDATA – A data bank containing a list of all primary food offerings AVI offers in each dining facility. Each page contains the recipe and its nutritional values.
nutriFACTS – Basic nutritional information for the daily menu, displayed prominently and conveniently in the dining service area.
nutriBITS – Fun facts and nutritional tidbits displayed on mini-cards as appropriate throughout out the dining area.
nutriHEALTH – A series of information-oriented posters and brochures pertinent to our specific dining audience. Topics include the differences between vegetarian and vegan diets, nutrition for athletes, fad diets, etc.
Our identification programs can be customized to enhance the dining initiatives of individual clients who are committed partners in our efforts. For example, we offer a sophisticated series of icons that identify foods as good sources of calcium, carbohydrates and protein. We highlight those items that are locally grown, organic, vegetarian, containing nuts or low in fat. At Kenyon College, food items also include the college's "Food For Thought" icon and the name of the local grower or source.
AVI Fresh is committed to making a difference in every aspect of our customer's dining. Our culinary standards include specific guidelines to incorporate fresh foods in all our recipes, including fresh meats, vegetables, fruits and baked goods.
Our commitment to local sustainability begins with a purchasing program that includes local farmers and vendors who provide our kitchens with an array of fresh and organic staples including meats, eggs, dairy products and produce. Other local area opportunities include 100% Maple Syrup and Pure Honey.
