CONTACTS VENN DIAGRAM
The way different groups at MIT interact with each other is not always clear. This diagram hopes to clarify how the EPTF, the Recycling Task Group, and the Office of Campus Dining interact. Where the circles overlap that signifies that members from both the groups interact directly. We have noticed that the food service providers (Sodexho, Bon Appetit, and Aramark) have membership in the Recycling Task Group, and it is through this link that they communicate with the EPTF. The food service vendors are also indirectly represented in the EPTF by the Office of Campus Dining (Ward Ganger, director of campus dining, serves as the liasion). Since communication is the key to progress towards eco-friendliness, we would like to see members from all three food service providers on the EPTF and the Recycling Task Group (WGR). This will allow the vendors to be up to date on all of the environemental programs at MIT and on the university's environmental goals. With effective communication, food vendors will be better able to take advantage of existing programs, plan for future ones, and provide input to the EPTF and the Recycling Group from a service provider perspective.
Jammie Keith - Director For Environmental Programs & Risk Managment/Senior Cousel
Dan Winograd *- Enviromental Counsel/ Senior Counsels Office
Bill Van Schalkwyk - Environmental Programs & Risk Managment
Justin Adams *- Technologist of Environmental Health and Safety
Kevin Healy *- Recycling and Waste Managment
Anne Wasserman *- Co-Chair
Sally Honda *- Co-Chair
Toh Ne Win *- Member/Student
Jessica Lee *-Member/Student
Steve Porter - General Manager
Larry Murrill *- Director of Marketing
James Gubata *- Manager for Lobdell, Bldg 4 Coffee Shop, Dome Cafe, Bio Cafe, East Side Cafe
Rick Mckinney - Exectutive Chef at Walker
Julie McIver - Manager
Kathie Hanwell *- Head Manager
Gerry Connally - Chef Manager, Baker
Tim McCarthy *- Chef Manager, Next
Charles *- Chef Manager, Simmons
*These are the people we met with in the process of conducting research for this project, and who were kind enough to take time out to talk with us about the environment and dining at MIT. In addition, we also spoke with janitorial and dining staff members and were able to attend an EPTF meeting, a SAVE meeting, and a meeting with members of Sodexho, EPTF, and the Recycling Task Group.
This is where we hope the food providers will fit in our interaction venn diagram in the very near future. Effective communication is the key to innovative and effective environmental progress.