1 / 9

Implementing Sustainability in Campus Dining Services Residential Dining Services

Implementing Sustainability in Campus Dining Services Residential Dining Services. Residential Dining Food Budget . 4.3 Million Dollars.

Michelle
Download Presentation

Implementing Sustainability in Campus Dining Services Residential Dining Services

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Implementing Sustainability in Campus Dining Services Residential Dining Services

  2. Residential Dining Food Budget 4.3 Million Dollars

  3. Residential Dining Goals 2006 (0-1 year)1.Organic and Locally Grown Food – increase 1 dining commons salad bar options to 50% local/organic and increase 3 dining commons produce 5-10%2.Biodegradable Flatware and Disposable Ware – switch all disposables (Catering, Take out Program and Concessions)3.Composting – research additionaloptions for post consumer waste pick up 4. Green cleaning chemicals – switch 80% cleaning chemicals to green5.Oil Disposal - Recycle all grease waste for biodiesel fuel 6.Education – educate dining staff, customers and students7.Food Working Group – establish team of dining staff, campus staff and students, Faculty and Community members8.Equipment – evaluate costs of maintaining equipment with Energy Star life cycle calculators and purchase Energy Star equipment

  4. Residential Dining Goals 2007 – 2011 (1-5 years) 1. Organic and Locally Grown Food – Increase ‘verified’ sustainable grown meat, poultry, fish and dairy by 10%. Increase organic and local produce 25%.2.Vendor Blanket PO’s – All purchase orders contain sustainability criteria.3.Composting – Compost all post consumer waste4. Networking – Share with others UCSB’s framework for a sustainable food system5.Campus Outreach – Partner with other departments at UCSB to reach goals6.Education and Marketing – Educate and outreach to community7.Food Manufacturers & Distributors – Influence manufacturers and distributors to provide organic products in bulk recyclable packaging8.Equipment – Purchase all Energy Star equipment

  5. Organic Local Produce

  6. Cardboard, aluminum, plastic, glass, paper, tin, computers and electronic waste 800 Gallons/month Grease for BioDiesel Furniture/Equipment Donations Scrap Metal Batteries Concrete, metal, wood, furniture, carpet and appliances during renovations Recycling

  7. Composting 30,000 pounds/month vegetable waste

  8. Resources and Contacts Bonnie Crouse, H&RS Assistant Director Dining bcrouse@housing.ucsb.edu Mark Rousseau, H&RS Environmental & Energy Manager mrousseau@housing.ucsb.edu Perrin Pellegrin, UCSB Sustainability Coordinator perrin.pellegrin@dcs.ucsb.edu Katie Maynard, UCSB ESLP Project Director kmaynard@geog.ucsb.edu UCSB Sustainability www.sustainability.ucsb.edu UC/CSU/CCC Sustainability Conference 2007 http://geog.ucsb.edu/sustainability/conference

  9. “Sustainability is really a Value – respect, justice, peace and non violence. A Shifting Exploration for Human Improvement.” UC Davis Graduate Student

More Related