CASE STUDY Frontline International Helps Harvard Excel at Cooking Oil Management Harvard University Dining Services (HUDS) is the oldest collegiate foodservice establishment in the country, as well as one of the largest. With a staff of 650, they serve an average of 25,000 meals a day during the academic year and 5 million meals annually. And a lot of those meals involve fryers and cooking oil. Director for HUDS Operations & Facilities Robert Leandro has been doing the job for 40 years. He not only oversees renovations and main- tenance but also is HUDS’ environmental safety and compliance manager. Leandro realized the university’ s foodservice operations needed a better system for managing used cooking oil to comply with the university’ s spill prevention and containment program. “Like

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