Wake Forest University
TriMark Foodcraft Helps Wake Forest University’s Dining Hall Reduce Waste
Wake Forest University and Frank L. Blum construction returned to TriMark Foodcraft with several objectives for the build out of their new freshman dining hall. The objectives were to achieve the design created by the consultant while following the project’s budget constraints. It was also important to utilize local manufacturers, to reduce waste and the carbon footprint, and to provide an inviting space for students to enjoy healthy food.
TriMark Foodcraft met these objectives by partnering with local manufacturers to provide millwork that blended into the servery aesthetics; a pulper / extractor to help the university reduce food waste and garbage costs; installing a Frontline oil system for a safe and environmentally sound way to dispose of vegetable oil; and a kitchen that serves fresh, healthy meal options with both café and full service options.
Reduced food waste through pulper/extractor
Frontline oil system for environmentally-sound oil disposal
Dining area features woks, rice cookers, panini grills, display cases, buffet, and salad stations
Provided value engineering to customer
“TriMark Foodcraft provided valuable insight and experience. They were able to bring many quality saving opportunities to the table,” said Mark Ford, Field Engineer for Frank L. Blum Construction Company.