Case Study: Washing Reusables with the University of Southern California

When dining directors are considering the move to reusables, dishwashing is at the top of their minds. And it makes sense. Dining is accustomed to single-use containers, use them once, never see them again. Reusables are meant to be used over and over again - especially the stainless steel USEFULL containers, which are rated for more than three years of use with daily dishwashing. 

We know this process can be daunting. That’s why we decided to give you insight into the dishwashing process. And what better way to learn more from the back of the house than asking people who recently made the switch? We turned to dining leaders at the University of Southern California, who transitioned from single-use compostables to USEFULL in October 2023. Here’s what they had to say.

How did USC implement reusables dishwashing? 

According to dining managers, USC Hospitality has integrated reusables into their existing dishwashing process. Runners, who run out clean dishes to the dining room, simply include USEFULL in their current tasks. 

“The runner picks up used takeout containers from the return bin once every two hours,” said Ashley Salazar, Food Service Manager at USC’s Parkside Dining Hall. Each dining hall has two return bins, so the runner simply replaces a full bin with an empty one. 

The runner then brings the used containers and lids to the dish room, where dish room staff run them through the dishwasher. The stainless steel containers come out of the dishwasher dry, but staff lets the silicone lids dry for a few minutes before stacking them up and sending them to the front desk to be checked out again. From there, the reuse process is then just rinse and repeat!

How does dishwashing compare pre- and post-USEFULL?

As expected with a new system, USC made a few small adjustments after implementing USEFULL. For example, dining managers noticed that in some cases, if a container was returned late or contained extra food, it needed to be run through the dishwasher an extra time. 

However, overall, USC managers noted that their dishwashing process has stayed similar. For example, reusables haven’t significantly impacted their labor needs. “It’s an extra step, but one we prioritize, and it helps to have an extra bin and containers,” said Jesse Miranda, Food Service Manager at the Everybody’s Kitchen dining hall. 

USC managers also noted that even though they provide USEFULL takeout at three separate locations, they rarely need to redistribute containers between the dining halls. When necessary, the three dining managers communicate about container distribution needs. Each dining hall has only asked for extra containers a few times, usually on theme nights when they have more traffic. 

Bottom line

USC dining leaders noted that students and staff have adapted easily to the USEFULL program, and washing the USEFULL reusable containers hasn’t been much of a lift at all. The transition has been smooth as USC Hospitality takes this next step on its zero waste journey!

Are you interested in reusables, or do you have any questions about the dishwashing process? Drop us a line here!