NEW Initiatives for the 08-09 ACADEMIC YEAR

We've gone TRAYLESS! By going trayless we are saving approximately 3oz of water per tray washed. Based on the number of meals we serve, we estimate saving over 10,400 gallons of water this year only.

A greater emphasis on purchasing Local products: By purchasing local food, such as produce grown in Pennsylvania, we are helping to support the local economy. We are also helping reduce the amount of fuel needed to transport the products and the overall amount of emissions being released into the air from the truck exhaust during transport.

Renovation of the Lawrence Dining Hall dishroom: The present dishwasher will be replaced by an energy and water efficient model. The new dishwasher will reduce our water usage over the course of the year by almost 410,000 gallons of water. The new machine will also help to reduce energy usage by 25%. There will also be the installation of a new, more efficient, waste disposal unit. Some of the major benefits of this machine are a reduction in food waste volume by 88%, reduction of can liners by 88% (less plastic bags in landfills). The machine also recycles 95% of the water it uses, along with a 66% savings on the amount of water used by the machine compared to the old disposal system. Update: Due to some unforeseen complications the new dish machine installation has been delayed, though we hope to have it in place for the Fall semester. 

Along with redesigning the dishroom into a more energy efficient work space and reducing the amount of water used, we are in the process of adopting the Ecolab Green Chemicals Program with automated dispensers which minimize waste. Several of these products are Green Seal Certified.

Technology: The implementation of a food management software that will ensure that Dining Services forecasts accurately match food production to consumption. This will aid in the reduction of waste due to over production.

What is Sustainable?
Ecological Preservation

–-Waste reduction, recycling, composting
–-Conservation of soil and water resources
–-Energy and material efficiencies to minimize impact on ecosystem
–-Protection and enhancement of wildlife habitats
•
Economic Viability -
-Cost saving opportunity (e.g., energy management)
-Support the local economy (i.e., farmers, suppliers)
–-Eliminate waste
•
Social Justice
–-Support a living wage requirement
–-Overall human rights initiatives
-Safe working conditions


Why is Sustainability important?

Seven Critical Global Trends
1. The Population Explosion
2. Diminishing Land Resources
3. Diminishing Water Resources
4. The Destruction of the Atmosphere
5. The Approaching Energy Crisis
6. Social Decline
7. Conflicts and Increasing Killing Power
Source: Green Handbook: Nielsen


What are the benefits?

State
•-Economic impact – employment / business
•-Support for historically underutilized business (HUB)
•-Environment protection
•-Nutritional value & health concerns
•-Support safe working conditions and living wage

University
•-Town/Gown issues – support for local farmers / suppliers
•-Support environment protection
•-Point of differentiation for institution
•-Health concerns – nutritional value
•-Important student cause
•-Educational value – tied to certain curriculum

Students
•-Support for the “little guy” – local farmers, local business
•-Concern for the environment
•-Support for human rights
•-Perceived quality (fresher / better)

 



 

 

What is West Chester Dining doing for Sustainability?

Recycling
 
Frying Oil - approximately 3,000 gallons, annually
 
Waste Reduction and Energy Efficiencies (See The "Our Positive Impact on the Environment" page for specific results)
 
-Frying oil at all dining locations is recycled by Waste Oil Recyclers, Inc. By recycling the fryer oil we have greatly  
 reduced the amounts of various pollutants produced.
              
              *In 2007 we recycled enough oil and reduced the emissions of pollutants and green house gases that
               would be equivalent to planting 152 trees.
 

              *In 2008 we recycled enough oil to reduce the emissions of pollutants and green house gases that would be equivalent to planting 6,890 trees

                           
-Bulk dispensers are utilized when practical i n order to reduce packaging. Some of the products we offer in bulk are milks, cereals, juices, and sodas.
 
-Induction, convection, and pressure cooking technologies and methods are utilized to reduce food waste and
 energy consumption.
 
-The use of office paper made of 30% post-consumer recycled paper.
 
Buying Locally
 
* West Chester University Dining Services is a committed partner in the development of a local food presence on campus as an integral part of our dining services program. We work with our vendors to source items locally whenever possible, which include anything from produce and dairy to seafood.
* Our Pepsi partners distribute from a local bottling plant, which helps to sustain the local economy.
* We also purchase items in bulk whenever possible in order to reduce waste in packaging.
 
Some of the vendors we partner with in order to support the local economy and companies are: 
 
Wawa Dairy Farms 
J. Ambrogi Produce 
Amoroso Baking Company 
Pepsi Bottling Group of West Chester 
Delaware Valley Linen 
Delaware County Soda Systems 
Albert's Organics 
CoreMark Mid-Continent of Wilkes-Barre 
Jack and Jill Ice Cream 
Stroehman Brothers
 
 
 
Fair Trade Coffee
 
Fair Trade Coffee is sold at the Java City in Sykes, Einstein Bros. Bagels in Lawrence Hall, and at Starbucks in the library. Benefits of these programs for coffee farmers mean community development, health, education, and environmental stewardship.