ARAMARK/dining services SUSTAINABLE PRACTICES
· 100% conversion to Greenwave biodegradable and compostable hot cups, plates, and straws, along with cornstarch based utensils and cold cups and 100% recycled napkins
· 81% of produce procurement from local sources
· Composting efforts each year save approximately 40 tons of waste material that would have gone to the landfills. Instead, by composting we assist in regenerating poor soil, remediate contaminated soil, in preventing pollution from landfills, and provide economic benefits in reducing the need for water, fertilizers and pesticides
· Trayless dining during 34 weeks per academic school year potentially saves 200,000 gallons of heated water
· Promote energy savings by monitoring lights in the Dining Hall and using natural light
· Reduce cardboard usage through bulk purchasing
· Recycling cans, paper, etc
· Eliminated purchasing of disposable water bottles
· Use green cleaning products (Ecolab Green Chemicals)
· Divert fryolater oil from waste stream via collection by Mass Rendering and Chemistry Biodiesel project
· Changed Dining Hall calendar for meal service to conform to when students are on campus, in turn, reduces energy
· Earth Day Promotions and celebrations
· Focused on a more innovative vegetarian menu featuring ECO-CUISINE®,INC., a natural foods foodservice company dedicated to providing healthy and environmentally friendly vegan food products to the foodservice environment