As the Fall 2008 semester draws to a close, Dining would like to thank all of the on-campus partners that have helped Dining to both become green and to help raise awareness of everybody's environmental impact.
Throughout the semester, Campus Dining has participated and hosted several events. Some of these events include:
- Sustainability Day
- America Recycles Day
- Endorse Your Environment: Go Trayless
Each of these events have helped to raise awareness of our environmental impact. Whether it be offering free drinks to those using reuseable mugs in The Duhawk Market, dimming the lights in The Cafe, or going trayless to reduce our waste, Campus Dining is always looking for new ways to help the environment!
Thank you to everybody who participated in Campus Dining's celebration of Earth Week! Every effort goes a long way in helping the environment. Check out Campus Dining's sustainability efforts and remember to GO GREEN!
Check out our Earth Week photos, links, and additional information at this link: Loras College Campus Dining Earth Week
Loras College Campus Dining is continually increasing its sustainable practices while serving the campus community high quality foods with top-notch customer service. Below is a list of our current sustainability initiatives.
WASTE REDUCTION & RECYCLING
- Customers can refill their own coffee mugs at any Campus Dining Location for only $0.99
- Refillable coffee mugs and refillable cups
- Use sleeves for hot beverages rather than double cup in the Duhawk Market
- Offer fountain beverages in all areas to cut down on bottle waste
- Use unwrapped straws in a dispenser instead of wrapped straws
- Nutritional information can be found on the website, eliminating the use of printed brochures
- The PUB uses reusable plastic baskets to serve food
- Use biodegradable grocery bags
- Put napkins on tables
- Cut down on catering delivery by using reusable trays
- Do away with prepackaged utensils that include fork, spoon, knife, salt, pepper, etc.
- Recycling of pop cans & plastic beverage bottles
- Use reusable ice packs or faux ice cubes to keep food cold instead of real ice when possible
- Offer bulk condiments when possible instead of packets
- Recycling of cardboard boxes
- Compost food scraps
- Save paper printed on one side for printing on the other side, or for use as scratch paper
- Enable energy saving features on the computers
- Reuse payroll envelopes for managers and supervisors
- Creating catering guide CD's rather than printed versions
- Give reusable mugs to all employees for their beverages during their shifts
- The Cafe and The PUB donates used fryer oil to a local professor for production of bio-diesel in vehicles
- Campus Dining participates in Recyclemania, a 10-week competition among colleges and university recycling programs. More information can be found at http://www.recyclemaniacs.com/
GENERAL SUSTAINABLE EFFORTS
- EcoGround & Fair Trade Coffee is offered in the Duhawk Market
- Campus Dining is eliminating the use of trays in the Cafe for select days to eliminate the need for unnecessary food waste and water/chemical usage
- Repurposing of scrap or unconsumed food items when appropriate for soups, stocks, etc.
- Batch cooking
- Properly filtered fryer oil to extend oil life
- Converting all lights to energy efficient bulbs
- Turn off lights when closed
- Low emission fluorescent lights in coolers
- Turn off hot boxes when not in use
- Only run dish machine when needed and automatic turn-off
- Purchase items in bulk which requires less packaging
- Inspect door seals on refrigeration equipment
- Purchase all chemicals in bulk and dilute into reusable bottles
- Video/teleconferencing or telecommuting
- Resale or surplus unneeded equipment
- Use rechargeable batteries
For more information, please visit Sustainabletable.org
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