Environmentally Friendly Practices
- ReEnergizer- the NEW Local company for recycling used cooking oil
- Keeps grease locally -- decreases carbon footprint
- Filtered grease is sold locally to anyone who makes bio-diesel fuel
- Re-using:
- All 1st year students are given a reusable mug at orientation that can be used for beverages or hot food. Students can receive a 10% discount on beverages at Uncommon Grounds when they use their mug.
- We use permanent ware for our regular china, flatware, and glasses in all of our dining rooms that can be washed and reused
- We use reusable cleaning cloths in our dining rooms and kitchens.
- Purchase pre-processed produce - waste down and usable product yield up
- Cooked-to-order preparation whenever possible to keep food waste down
- Use of FoodPro (Dining Services food service software system) to minimize food waste
- Self-service on all serving lines to promote “take what you want, but eat what you take”
- Napkins
- Use 100% bleach free recycled paper napkins (100% post consumer)
- Napkins put in baskets on table so you take only what you need
- Plastic Utensil Dispensers
- Used in Torrey, Atrium Café, and Blanchard Café to reduce number of utensils by dispensing one utensil at a time
- Decreased trash barrel size to use a smaller garbage bag – this will enable us to utilize more of the garbage bag
- Shutdown all refrigeration that is not being used during the summer months
- All dining halls have computers which have reduced the need for paper memos, hence reducing paper usage.
- Torrey Grab n’ Go
- Minimize the use of containers but use some plastic packaging to be able to properly display and hold food items such as salads, side salads
- The containers used in Torrey are recyclable and can be rinsed out
- Blanchard Café
- Offer permanent ware and/or plastic reusable baskets at all stations as an option for those customers who are dining on premise in Blanchard Café
- Use biodegradable sandwich wrap for all sandwiches and liners in baskets in Blanchard Café
