Social Responsibility
Waste Reduction
University Dining Services continually seeks ways to minimize the environmental impacts of conducting a large-scale food service business. This is easier said than done, as we serve over 40,000 meals a week and we must cater to not only a variety of different palates, but many specific dietary needs. Additionally, we operate 13 different dining locations plus a catering operation. Therefore, steps have been taken to minimize both kitchen waste and post-consumer waste.
Composting
Instead of becoming trash and filling space in landfills, our food waste is recycled through Sanitary Service Company's Food Plus! Reycling Program and is used to create nutrient-rich compost
Back of House
All kitchen food scraps and food soiled paper waste are composted in both resident dining and retail operations. Additionally, in the resident dining commons, all uneaten food and paper napkins that customers send down the tray return belt are composted by our dishroom staff. Altogether, thousands of pounds of food waste are diverted from the waste stream each day.
Front of House
During Earth Week 2007, Dining Services launched a pilot front-of-house customer accessible composting program at the Viking Union Market. The program was a success, as more waste was being diverted from landfills and the program was embraced by the campus community. With a few refinements to the signage, it became a permanent fixture. Since then, front-of-house composting has been installed in The Atrium and Underground Coffeehouse. It is also proposed to add the program in Rock's Edge Café and Miller Market soon.
Catering
University Catering provides servicewares that are completely compostable for your event (composting receptacles are also provided). Compostable wares include plates, napkins, cutlery, hot and cold cups and to-go boxes. Currently, they are available for an additional charge. Effective Fall 2009, all catering events will be served on reusable or compostable wares.
Recycling
Dining Services is dedicated to closing the loop as much as possible in our dining operations. Therefore, anything that can be recycled is. All University Dining Services locations, including Catering and the Main Dining Office recycle all aluminum and tin cans, all numbers of plastic, mixed paper and cardboard. Additionally, recycling receptacles are available for customer use inside of or out front of campus cafés and markets.
As often as possible, marketing materials such as point-of-sale signs, brochures, and maps produced by Dining Services are made of recycled materials and are made to be recycled at the end of our use. Also, resident dining menus are posted online rather than printed out for customers. Customers still have the option to print a copy from our website.
All fryer oil used in University Dining Operations is collected after use and becomes Biodiesel, an environmentally friendly alternative to petroleum-based diesel.
Recycle Mug Program
To further reduce waste, University Dining Services offers customers incentives to get beverages in a reusable mug. Eight cafés and markets across campus participate in our Recycle Mug program. For $3.99, you get a 21oz. mug made from recycled plastic and filled with either fountain soda or drip coffee. Additionally, customers can bring in their Recycle Mug (or any other reusable mug) to any participating café or market and refill it with fountain soda or drip coffee for only $1.19. For comparison, a 20oz. fountain soda costs $1.49 and a grande drip coffee costs $1.75. With a reusable mug, customers not only save a lot of cash, but they help save the environment.
Resident Dining
Trayless Dining
As of September 2009, all campus dining commons are completely Trayless.
Trayless dining proves to be one of the most effective ways of reducing
post-consumer food waste. Trayless dining is a growing trend, as many campuses
across the nation have been eliminating trays and reporting food waste
reductions anywhere from 30% – 60%. In our own operations, Trayless dining has cut
food waste by as much as 34% during the regular academic term and as much as
45% during summer session.
By dining without trays, customers are less inclined to take more food than
they can eat. Aside from the minor inconvenience of not having a tray, the
customer has not lost anything. All resident dining commons are all-you-care to
eat, so there are plenty of opportunities to go back for seconds.
Durable Wares
Over the last few academic years, resident dining commons have made a complete switch from china dishware to shatter-resistant melamine dishware. This has drastically reduced the amount of broken dishes that must be thrown out. Additionally, Ridgeway Commons has switched from glass cold beverage cups to unbreakable clear plastic cups. Viking and Fairhaven Commons are also planning to make the same switch.
Small Batch Cooking
The days of mass-produced, assembly-line, large batch cooking are a thing of the past in the WWU dining commons. Cooking in smaller batches has many benefits to our customers, our own operations and the environment. Small batch cooking ensures that the food a customer eats is always fresh and hot. It also allows Dining Services control inventory and food cost. Finally, at the end of the meal period, there is significantly less uneaten food that needs to be composted. An added benefit of this waste reduction is that there is an upstream effect as well. Because there is less waste, there are less fossil fuel inputs that need to be utilized to serve the same amount of people.
Retail Cafés & Markets
Ordering
Keeping close watch on ordering practices is another way in which Dining Services is able to minimize waste. Ordering for the retail environment creates a set of unique challenges. Café and market supervisors must continually monitor and adjust their weekly orders to ensure that shelves are full, but that product does not expire before being sold. Thanks to computer software, the Retail Director is able to closely track product movement and sales figures to determine the appropriate amount to order from vendors and the on-campus kitchen and bakery.
Transferring
We optimize our inventory so that there we are not left with expired food. If grab n' go food is nearing expiration and does not sell, campus cafés and markets pull products from the shelves and transfer them to other units who may be able to sell them before they reach the expiration. If left unsold, rab n' go food is then transferred to the resident dining commons for immediate consumption.
Sustainable Packaging
Packaging is another sustainable opportunity with retail products. Packaging is an unfortunate necessity in the retail cafés and markets; customers must have the option to take their food with them, strict food safety standards must be met and products must be displayed for longer periods of time than in the dining commons. Therefore, Dining Services continually seeks new ways to reduce the amount of packaging used as well as more environmentally-friendly packaging.
Mediterranean Grill (inside the Viking Union Market)
All packaging used at the Mediterranean Grill is completely compostable. Salad containers, paper plates and paper wrappings can all go in the compost rather than the trash.
Compostable Beverage Cups
To coincide with the opening of the recently renovated Viking Union Market in Fall 2008, Dining Services began heavily promoting fountain soda as an alternative to bottled beverages. Additionally, a new fountain soda cup was developed that displays WWU-themed graphics and carries a compostable message to consumers. During Winter quarter, Freshens at The Atrium switched from Styrofoam cups to compostable paper cups.
All espresso bars on campus have made a switch to all compostable cups as well. As of Fall 2008, all cold cups used are made of a corn-based, plastic-like resin that is durable yet biodegradable. Regular hot cups continue to be compostable through our local waste management company.
Grab n' Go Packaging
Currently all parfait cups, fruit and vegetable cups and selected salad and side items are merchandised in compostable packaging. “Compostable” stickers clearly identify to customers which types of packaging can be composted.
Energy Reduction
Electric Vehicles
University Dining Services utilizes two small electric cars to make trips and small deliveries across campus. These zero emission vehicles are often more convenient than taking a larger, gasoline or diesel fueled vehicle and have a reduced impact on the environmental.
Trayless Dining
Trayless dining not only reduces food waste, but is also reduces the amount of energy, water and detergent used in the dishwashing process (see Trayless Dining Section above for more info on Trayless initiatives).
Efficient Lighting
In recent years, overhead lighting in on-campus dining locations has been upgraded to energy-efficient lighting by WWU Facilities Management.
APEX Dishwashing System
University Dining Services uses an environmentally-friendly line of dishwashing detergents. The APEX dishwashing system uses detergents are non-caustic and utilizes less water and electricity than conventional detergents.
Consumer Education
We see it as our role to be a resource to students regarding healthful eating, nutrition, sustainability, and how to be a socially responsible consumer. Be sure to look for helpful information in our dining halls and cafés & markets.
Fair Wages and Safe Working Conditions
Our socially responsible practices extend to the way in which we treat our employees. Equitable pay, fair treatment, equal opportunity, protection from harassment and discrimination, and safe working conditions are guaranteed to all members of our staff. Employees may also receive medical, dental, vision, disability and/or life insurance, educational, financial and disaster relief assistance, free meals, and Dining Dollars.
Stop Hunger
Every year, we coordinate a drive on campus that collects non-perishable foods and funds to support the Bellingham Food Bank. Students, faculty and staff can donate cash, Dining Dollars, or Munch Money at resident dining commons and selected cafés & markets. We partner with our friends at Circle K International to coordinate this fundraiser.
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