Team Members | Step up. Stand Out. Make A Difference.

Each and every team member has a role in maximizing our sustainable efforts. Please review these helpful tips and keep them in mind every day at work.

Tips for our Dining Units

  • Limit preheating of steam tables, grills, broilers and ovens. Use a clock to measure the amount of time needed for a piece of equipment to heat up. Turn on only when ready.
  • Keep oven doors closed as much as possible. Use the window to view baking progress. Avoid distractions when loading or unloading products.
  • Avoid using aluminum foil when possible. If needed, put the shiny side in to avoid reflecting the heat of the oven.
  • Run exhaust fans when necessary and turn off when not needed. Fans will simply discharge the heated or cooled air from the building.
  • Use lids on pots. Don’t waste away precious energy.
  • Turn off all equipment not in use. Consider condensing foods to turn off steamers, heat lamps or other warming units not needed.
  • Label your freezer and refrigeration units to avoid keeping the door open to search for foods.
  • If the kitchen and servery has a separate thermostat, raise or lower the thermostat when leaving to avoid unnecessary heating or cooling expenditures.
  • Minimize packaging of products. Use what is necessary.
  • Keep strong records to avoid food waste. Follow ServSafe guidelines to utilize leftovers in soups or other dishes.
  • Use proper utensils for portion control.
  • Partner with your clients in new ways to recycle, reduce and reuse.

DownloadDownload tips in a .pdf to post at your dining center.

Tips for our Vending Units

  • AVI's fresh food trays are recyclable. Inform our customers and encourage recycling.
  • Many AVI hot beverage machines are equipped with automatic sensors. If your location has such machines, encourage your customers to utilize their own reusable mug.
  • If machines are being underutilized, speak to our clients about consolidating machines to save on energy usage.
  • Utilize pull-down napkin dispensers to avoid the tendency for our customers to "hoard" napkins.
  • Take care when stocking and filling machines. Have product ready to minimize "open door" time for stocking refrigerated machines.
  • To reduce paper usage, utilize email for communication instead of fax whenever possible.
  • Power all computers down each night. They waste away precious energy even when not used.
  • Turn off all lights when not in use.
  • Be sure your branch is recycling everything possible including cardboard, plastic and paper.
  • Reuse all envelopes.
  • Always turn off your vehicles, even if you will just be a minute.
  • Check air pressure in tires of all vehicles to optimize mileage.
  • Keep your vehicle air filters clean.
  • Set printers to utilize both sides of a sheet of paper when possible.
  • Always route unnecessary supplies back to the Headquarters Service Center.
  • Partner with your clients in new ways to recycle, reduce and reuse.

DownloadDownload tips in a .pdf to post at your vending location.

Tips for our Headquarters Service Center or Operations Departments

  • Utilize your own mug for hot beverages from AVI vending machines.
  • Recycle your plastic bottles in designated receptacles.
  • Work without a paycheck... or at least a paper check. A new paperless option is available for many of our team members. Contact the payroll department for details.
  • Shut the lights off in your office whenever you step away for more than a few minutes.
  • Change your print settings to duplex.
  • Never throw an envelope away! Use it to route information to and from branches or other departments.
  • Unplug appliances that are not used everyday.
  • Use rechargeable batteries instead of disposables.
  • Think before you print. Use the screen to proofread changes first. If you do print, use both sides of a piece of paper.
  • Send all used ink cartridges to the mailroom for recycling.
  • Double check your desk before ordering additional office supplies.
  • Schedule meetings and workshops at convenient times to avoid having to duplicate travel for our field team members.
  • Carpool to off-site meetings and training events.
  • Work with 1/2 of the lights or no lights on bright sunny days.
  • Recycle, reduce and reuse! Be creative in environmental initiatives.

DownloadDownload tips in a .pdf to post in your department.


As a family-owned and operated business, we especially value the relationship that every team member has with his or her family and we seek to preserve, cultivate and nurture this bond.

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