"But wait," the travelers respond. “We have come to share with you a great abundance of stone soup, enough for all to eat heartily; if only we had a caldron in which to prepare it."

Despite his misgivings about "stone soup," one villager brings forth a great kettle and builds a fire beneath it so that the travelers may prepare their feast. As the day wears on, each time the traveler mentions an ingredient that would make the soup perfect, a villager scurries off to retrieve the desired good from its hiding place. With each humble contribution, the substance and appeal of the soup intensifies.

Drawn by the aroma of the soup and the sense of fellowship, the villagers gather ‘round the caldron, eager to share in the great bounty. The atmosphere in the town square is jubilant. It has been so very long since they have had such a fine meal. At last it is time to eat the soup, and the whole town comes out to share in the feast. At long last, the streets of the small village are filled with laughter and dancing. In this moment of shared abundance, the small village is renewed and a spirit of camaraderie, of working for a common goal, is born.

A great deal can be learned from the simple fable of stone soup. Working together, we can do more than we ever thought possible. The workplace provides us with many such opportunities to do well by doing good. In taking care with small matters, employees can make a tremendous difference in the financial viability of their employers, increasing their own value to the company and making a positive difference to the planet.

Many such contributions come down to simple mindfulness in the use of resources and an increased self-awareness of work habits. Linen usage in the kitchen is one such example. Grabbing a fresh towel for each task becomes a habit for many chefs, until, at the end of the day, a pile of barely used rags has accumulated. Reducing excess can have a profound impact, not only in the operational costs of the business, but also by reducing the detergents and harsh chemicals that leach into the environment.

Improving recycling efforts is another way that foodservice workers can contribute to the greater good. Maintaining a reference guide to proper recycling in a central location can be a great tool, as can staff in-service sessions.

Providing large water coolers for employees to fill reusable water bottles, in lieu of disposable water bottles, is another way that a small change can make a big difference. The reduction of plastic that otherwise would end up in landfills would be overwhelming if companies adopted this policy.

Even the simple effort of taking time to consider whether to print a given document can be meaningful. Changing the default setting on work printers to "draft" makes saving ink automatic. Taking time to select the desired excerpt from a larger document before printing takes just seconds, and could greatly reduce piles of unnecessary paper.

Each of these small actions may seem unimportant by themselves, but when multiplied by many members of a community, the results are profound. Challenge yourselves to create your own version of stone soup in the workplace: a new-year's resolution that will have you feeling good all year!

Douglas L. Alley is director of purchasing and storeroom operations at Johnson & Wales University’s Providence campus.

Photo credit: Papas bravas by Chef Arturo Boada of Solero in Houston. Photo courtesy of the United States Potato Board.