FOOD SERVICE MANAGEMENT CONTRACTOR UNIDINE LAUNCHES KITCHEN OIL RECYCLING INITIATIVE AND GREEN PRODUCT PROGAM

Unidine now recycling used kitchen oil at 30+ locations; adds green product option for all clients

Newton, MA - 5/13/08 : Today, Newton, Massachusetts-based food service management contractor Unidine Corporation officially announced the launch of its Kitchen Oil Recycling Program. The company is now recycling used kitchen oil at more than 30 of its business dining, hospital, and senior services accounts in Massachusetts. The company will continue to expand this program at other locations in New England, the mid-Atlantic and beyond. Unidine’s Kitchen Oil Recycling Program is one of a host of ongoing sustainability initiatives started by the food service management contractor.

Unidine Director of Culinary Systems and Services Paul Booras, who oversees the program, assembled a team of independent contractors who pick-up used kitchen oil all over the state. These contractors do not charge Unidine to retrieve the used oil, and, in some cases, they pay the company a small fee to take it away. “This program has environmental benefits, helps local businesses by saving them disposal costs, and provides an inexpensive option for people struggling with ever higher fuel costs,” according to Boston-based Green Grease Monkey, one of the contractors. Booras agrees: “this program has significant environmental benefits at no cost to the company. It is one of many sustainability initiatives we have recently launched.”

In addition, Unidine introduced its "Green Product Program" on May 2, 2008. All of Unidine’s clients now have the option to purchase environmentally sound disposables. This includes biodegradable and compostable sugarcane tableware, cups, lids, cutlery, etc. The company has partnered with "Go Green Pack" out of Windham, New Hampshire, on this important initiative. Go Green Pack offers environmentally sound packaging solutions. Adds Booras, “Unidine is demonstrating critical leadership in matters relating to the environment. We are hopeful that others in the food service industry will follow suit.”