Environmental Programs and Practices

Dining Services has a strong commitment to environmental protection.

Our approach is a comprehensive and ongoing process guided by campus and community experts. Our goal is to help ensure that resources used for today’s needs remain available for future generations while meeting our current guests’ needs in a cost effective, responsible manner.

Waste Reduction

Cook to order -- Small batch cooking (which is more operationally complex) results in higher food quality and dramatically reduces leftovers and waste.

Reusable mugs -- In partnership with Resident life, Residential Facilities and RHA we have introduced reusable mugs for carryout beverages. Regular use of these mugs could result in a decrease in usage of disposable cups by over one half million cups yearly.

Micro-filtration -- In 2005, we began micro-filtration to extend the life of cooking oils. We have reduced the cooking oils use by over 50%.

Paper work -- We are working with the campus to streamline accounting processes to reduce the number of paper copies required by our business office.

Salvage and Reuse

Pre-consumer leftovers -- While we strive to minimize un-sold leftovers, food that may not be efficiently reused in a timely method but are still safe for consumption is donated to the DC Central Kitchen for distribution to area homeless shelters.

Equipment and supplies -- We send excess working, used equipment and supplies to Terrapin Trader for sale or we recycle the equipment within our units. Footnotes Café in McKeldin Library was built entirely from equipment and supplies that were repaired or modified for the space. 50% of the equipment used for expansion of the Commons Shop was reclaimed from other locations. Equipment that has outlived its useful life and cannot be repaired is dismantled and components are recycled.

Waste Recycling

Dining Service currently recycles the following items:

• Cardboard (the resident Dining Rooms are the largest cardboard recycling source on campus)
• Used Cooking Oils and Greases
• Mixed Paper
• Motor Oils
• Batteries
• Fluorescent Light Tubes
• Glass
• Refrigerants
• Metals
• Plastics

We are currently working with EnvirRelation LLC to start a pilot test program for composting pre- and post- consumer food wastes in the Diner.

Public Information and Education

Dining Services works with RHA and other student groups to provide information and education on recycling and environmental concerns in general as well as specifically encouraging the guests of the Resident Dining Rooms to use china, glasses and flatware while eating IN the Dining Rooms. This objective is included in our orientation video, most publications and in posters and table tents at the start of each semester.

Energy and Water Conservation:

All dishwashing machines and ware washing equipment have been replaced with energy efficient steam heated equipment that uses only 70% of the water required by the old machines. The steam used to heat the water is recycled.

All water-cooled refrigerator systems have been replaced with air cooled systems or closed loop cooling tower systems. Energy efficient "Combi Ovens" have started replacing older gas convention ovens. These ovens are more efficient and the steam and convection cooking process cuts cooking time leading to greater energy savings.

In 2005, all the 31-year-old windows in South Campus Dining Hall were replaced with new energy-efficient insulated windows; the roof and ductwork in the Diner were insulated and inefficient air conditioning systems over 25 years old were replaced with energy efficient environmentally friendly systems.

Product Purchasing

Dining Services has evaluated the packaging of all its products from the manufacturers. We now require many suppliers, including Pepsi and Frito Lay, to reuse packaging in which their products are delivered.

We purchase many products, including ketchup and pickles in pouch packages that are lighter in weight and use less material than traditional packaging. This reduces the amount of waste, and the lighter weight saves fuel during shipping. We require our suppliers to pick up and reuse wood shipping pallets.

We offer fair trade shade grown organic coffees at the same price as traditional coffees through a special arrangement with our supplier.

We are conducting a test of bio-diesel fuels from cooking oils and are looking at having our oils utilized for bio-diesel fuel.

The Outdoor Environment

Dining Services switched to biodegradable cleaning products for any areas where the products could reach the outside. We have constructed containment devices to prevent cooking oils from leaking and entering the streams or storm water collection.

We have converted or purchased over 1000 refrigeration systems to more environmentally friendly HCFC refrigerants. We have also replaced several vehicles with alternately fueled vehicles including Compressed Natural Gas.

Future Plans

We are working with Facilities Management to recycle mixed paper and expand our recycling of glass and plastics.

We will be monitoring the success of the food composting pilot to expand to other units and continue to explore cost effective carryout alternatives. We are continuing to educate staff on their part in making our environmental plan work effectively.