Housing and Dining Services:
Food Items
All food operations use:
• Natural ground beef and ground beef patties
• Fair trade, shade grown coffee
• Organic field greens and spinach
Piazanos Grab-N-Go Café uses:
Continued increase in organic and local (when available) food items
Composting
Pre consumer food waste
• Piazanos
• Kittredge
• Darley
Pre and Post consumer food waste
• Libby
• Alley@Farrand
• Sewall
Chemicals
• Changed to EcoLab in 2005.
• As new green sealed products become available, testing and eventual utilization happens
Training
“Let’s Get Down to Earth” educational training to dining staff in Winter 2007 about sustainability efforts underway by dining and ways for dining staff to get involved.
“Going Green, “ Part 2 of employee training, concentrating on equipment utilization and employee actions being developed
Zero Waste Events –
“Becoming the Campus Norm”
Incorporated Zero Waste Principles into several major events including:
• Spring Carnival and Final Bites, spring 2008
• Grab-n-Go Packaging recyclable where possible
• Global Jam – since 2006
Materials Management
Equipment
• Grey Water Pulpers
• UV Hood Cleaning System
• Variable Speed Hoods
• Energy Star rated coolers
Researching other equipment as it becomes available
Outreach
Scrape Your Plate Day 1/07
• In conjunction with Environmental Center’s Recycling Team, coordinated efforts to have students participate in composting post consumer food scraps at all dining halls
Display cases & Prompt posters
Research
Reusable bag pilot study for waste reduction in campus Grab-N-Go dining units.
Concentrated Efforts Spring 2008 onward
Facilities –
• New C4C building to be LEED Certified
• Customer education
Sustainable food and Supplies Preferred Purchasing Guidelines
University Memorial Center: Events Planning & Catering Division
Zero Waste Events
Zero waste events available at customer requests
Composting
Working on a system to allow pre-consumer composting at the Alferd Packard Grill.
Re-usable Dining Ware
• Reusable food baskets used for in-house dining at the Slumgullion
And, as funds permit, committed to continuing to increase reusable food containers
Vegetarian Food Options
• At least one vegetarian meal option offered per meal at The Tabor
Commitment to increase vegetarian options
Group Purchasing Organization Member
As a member, the UMC food services is able to work with other food institutions to obtain commitment from food related manufacturers and distributors to create and sells sustainable, cost effective products. This collective action also encourages other colleges and universities to purchase sustainable products.
Organic Herb Garden
Used by UMC food service staff
Work in Progress
Organic grab and go products, including sandwiches
