Food Systems
Energy & Water Savings:
- Trayless system for 20–40% savings in energy, water, labor and waste
- Water reuse system saves hundreds of gallons of water daily
- Annual replacement of ineffective gaskets on all coolers, freezers, and cooking equipment
- Concerted effort to shut down underutilized equipment whenever possible, such as during breaks and summer
- Replace outdated equipment with Energy Star® and other more efficient products
- Determine the feasibility of installing heat recovery units in the exhaust hoods and installation of more efficient display lighting over foods
- Night curtains are drawn each evening/weekend to minimize air loss from the reach-in refrigerators
- In 2015, production schedules were modified to conserve utilities to one day processing instead of 2 day processing
- Collaborate with Central Heating Plant to reduce energy usage when possible
Compostable Cups and Cutlery:
- RFP for a new food service contract required that all disposables be biodegradable and compostable
- In conjunction with CAFES, establish an on-campus food & disposable container composting facility
- In 2014, made the change from disposable to reusable lab jackets
- In 2012, began using recyclable ice cream tubs
Environment-friendly Cleaning:
- Apex chemicals are used in the warewasher; one of the most environmentally friendly commercial warewashing chemicals available
- In 2011, began using bio-enzymes to assist in dissolving grease going into the septic system
- Inedible product fed to swine at lab farm instead of disposed, when possible
Local Foods / Campus Garden:
- Aggressive efforts on increasing the amount of locally provided product and in enhancing the nutritional content of the product being used
- Pursuing establishment of an organic vegetable garden on campus (with the produce being utilized by Dining Services) operated and managed by students, with ties to many academic disciplines.