• Implemented trayless initiative to save water, food waste and electricity.  The benefits of tray removal include:
    • Reduces food waste - removing trays reduces food waste by 25-30% per person.
    • Conserves water - each tray needs 1/3 to 1/2 gallon of heated water to clean.  One student can save almost 500 gallons
      of water annually.
    • Conserves energy and reduces our dependence on non-renewable fossil fuels.
    • Saves cleaning agents which can pollute our water supply.
  • 100% of seafood purchased meets Monterey Bay Seafood Watch guidelines for sustainable seafood.
  • Energy-efficient light bulbs used whenever possible.
  • Napkins made from 100% recycled materials.
  • Participates in Recyclemania, a national competition for Colleges and Universities to promote recycling.
  • Works with produce distributor, Freshpoint, and primary distributor, Sysco, to source locally grown products and alter menus to incorporate as much locally grown food as possible.
  • All vegetable fryer oil is recycled into biodiesel fuel.
  • Bulk dispensers are used when practical to reduce packaging.  Product available in bulk include juices, sodas, milk, ketchup, salad dressing, and most cereals.