{"query_echo":{"q":"","filters":{"geography":["Asilomar Conference Center"]},"warnings":[{"code":"facet_value_not_in_vocabulary","message":"Value 'Asilomar Conference Center' for facet 'geography' is not in the controlled vocabulary."}]},"total":{"value":1,"relation":"eq"},"page":1,"page_size":20,"self":"https://climateinsightsdirectory.org/api/v1/search?geography=Asilomar+Conference+Center","stability":"beta","ai_marking":{"digital_source_type":{"uri":"http://cv.iptc.org/newscodes/digitalsourcetype/trainedAlgorithmicMedia","name":"Created using Generative AI"},"notice":"Summary and key insights are generated using artificial intelligence."},"results":[{"id":"wwf-000139","url":"https://climateinsightsdirectory.org/document/wwf-000139","title":"Breaking food waste traditions: Aramark's initiative at Asilomar Conference Center","publisher":{"name":"WWF International","organization":"wwf-international"},"document_type":"case study","language":"en","date_published":"2024-01-25","source_url":"https://www.worldwildlife.org/news/perspectives/sustainability-works-hub/sustainability-works-index/breaking-food-waste-traditions-aramarks-initiative-at-asilomar-conference-center/","generator":"Climate Insights Directory","generated_fields":["summary","key_insights","climate_tags","geography_discussed","analysis_type"],"summary":{"text":"Aramark, a signatory of the Pacific Coast Food Waste Commitment, piloted a consumer messaging strategy to reduce post-consumer plate waste at the Asilomar Conference Center. While the specific messaging pilot did not result in a measurable decrease in waste per meal, it prompted the facility to transition from a century-old family-style service model to more controlled portioning methods, such as pre-portioned salads and centralized stations for pastries and fruit.","ai_generated":true,"unit":"wwf-000139#summary","date_modified":"2026-10-23"},"key_insights":[{"text":"Aramark, Compass, and Sodexo—who collectively hold nearly 50% of the US food service market share—conducted a collaborative pilot from spring to fall 2023 to test if intentional consumer messaging via posters and table tents could reduce post-consumer plate waste.","ai_generated":true,"unit":"wwf-000139#insight-1","date_modified":"2026-10-23"},{"text":"At the Asilomar Conference Center, the consumer messaging pilot did not produce a measurable reduction in plate waste, which remained at 3 oz per meal, although a consumer survey showed a 7% increase in guests reporting motivation to reduce their waste.","ai_generated":true,"unit":"wwf-000139#insight-2","date_modified":"2026-10-23"},{"text":"The pilot led the Asilomar Conference Center to abandon its traditional family-style service model in favor of several waste-reducing operational changes: moving pastries and fruit to a single table, pre-portioning salads on demand, and using servers to manage the oatmeal station to prevent overservice.","ai_generated":true,"unit":"wwf-000139#insight-3","date_modified":"2026-10-23"},{"text":"In the United States, approximately 38% of food is lost or wasted, contributing to 6% of the country's greenhouse gas emissions.","ai_generated":true,"unit":"wwf-000139#insight-4","date_modified":"2026-10-23"}],"climate_tags":["food waste","greenhouse gas emissions"],"geography_discussed":["United States"],"frame_perspective":[],"analysis_type":["case study"]}]}