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ND Works
Food Service Support Facility takes Team Irish Award

Handling a staggering annual workload, the Food Services and Support Facility (FSSF) epitomizes Notre Dame’s core values of teamwork, integrity, accountability, leadership in mission and leadership in excellence.

Consider these statistics: Within the last year, FSSF drivers had over 36,000 stops; the bakery staff produced 3.6 million portions of product with over 125 selections each day; the cook chill staff produced over 2.1 million portions of soups, sauces and entrees; and the cold prep staff produced over 2.8 million portions of deli meats, cheeses, vegetables, fruits, protein salads, sandwiches and other ready-to-eat items.

Working together as a team to address the University’s sustainability goals, the FSSF has doubled its efforts to recycle, as well as to salvage edible food waste. Last year the FSSF staff diverted over 60,000 pounds of peels and cores to a local farmer rather than sending these items to a landfill. Additionally, the team tackled energy conservation by reminding each other to shut off lights and turn off trucks in an effort to reduce energy usage.

Amazingly, this group of hard-working individuals also finds time to support each other and the community. They do not hesitate to help each other out during tough times. They have encouraged each other to reach health and fitness goals that lead to a healthier lifestyle and frequently band together to support causes such as the United Way, the Food Bank of Northern Indiana and the American Cancer Society.

This unmatched dedication to not just the Notre Dame community, but also to each other and the greater Michiana community, highlights the FSSF’s vital contribution to the mission of the University of Notre Dame.