SFA Dining is commited to minimizing the environmental impact of its operations. Our goal is to help ensure that resources used for today’s needs remain available for future generations, while meeting our current guests’ needs in a cost-effective and responsible manner. We are engaged in the following initiatives in an effort to embrace our social responsibility and become more sustainable.
TRAYLESS DINING - WHY TRAY-LESS?
As part of our ARAMARK Higher Education’s Green Thread environmental stewardship platform, our Waste Stream Management pillar looks for substantial impacts that minimize waste and conserve natural resources, while also providing a more sustainable solution. “Tray-Less”, removing trays from the dining venues, is one such action that promotes an immediate and tangible benefit in support of environmental stewardship.
Environmentally, Tray-Less dining reduces our environmental footprint. It decreases waste, conserves natural resources (namely energy and water) and reduces the introduction of polluting detergents, rinse and drying agents into the water table. Socially, Tray-Less dining provides education and awareness while reinforcing healthy habits. Economically, it is a cost control measure, supporting broader client and ARAMARK financial responsibility. Collectively, it is a true Triple Bottom Line initiative, further supporting campus sustainability. Tray-Less dining is most effective and impactful in residential venues with all you care to eat programs.
BENEFITS - ENVIRONMENTAL
Reduces our global impact on the environment
Increases awareness about food waste and the waste stream
Reduces food waste, and the associated environmental footprint (grow, process, package & transport). Studies demonstrate 33 to 66% less food waste on tray-less days
Conserves energy by eliminating the need to heat water for trays (savings vary by location)
Conserves water by eliminating the need to wash trays (savings range from 1/3 to 1/2 gallon/tray)
Reduces chemical usage (detergents, rinse & drying agents) for washing trays
BENEFITS - SOCIAL
Encourages healthier eating habits through portion control, elevating health & wellness
Education & awareness of food waste
Feels more comfortable (like eating at home or at a sit-down restaurant)
BENEFITS - ECONOMIC
Reduces food waste removal costs (0.25 to 0.6 lbs/pp/meal)
Reduces cost per meal (varies from location to location)
Saves on cost of water and energy to heat water (saves 1.8¢ to 4.4¢ per gallon depending on location)
Eliminates detergent and rinse/drying agent costs for trays
What did we do this year?
Take a look to see what SFA Dining did during the 2012-2013 school year!
RecycleMania is a friendly competition among US colleges and universities that provides the campus community with a fun, proactive activity in waste reduction. The main goal of this event is to increase student awareness of campus recycling and waste minimization. This year, SFA Dining participated in the Benchmark Division of RecycleMania for 10 weeks during the Spring 2013 semester. The campus community recycled 44, 976 pounds of corrugated cardboard, which amounts to about 3.5 pounds per student enrolled at SFASU. Way to go Lumberjacks! Click to see more RecycleMania Results
Did you know that every time you eat meatless you save water, save land, and reduce global warming? Did you know that the meat industry produces more greenhouse gases than all SUVs, cars, trucks, planes, and ships in the world combined? If we all just reduced our meat consumption by 20%, it would be as if everyone switched from a standard sedan to a hybrid Prius! SFA Dining Services is promoting sustainability by joining the Meatless Monday campaign, a national effort to reduce daily meat consumption. On Mondays, visit The Market @ East College for more vegetarian entrees.
DINING IN THE DARK
In the 2012-2013 school year, SFA Dining partnered with Omicron Delta Kappa, an honor society on campus, to increase awareness about sustainable living. SFA Dining and ODK’s Kermit Committee hosted two dining in the dark dinners in the SFA dining halls. Rather than using the typical lights in the cafeteria, the event used solar-powered lights to light up the dining halls while students ate. Kermit Committee members passed out information about creating a sustainable lifestyle, spoke with students about the importance of saving energy, played games, and encouraged students to make sustainability-related pledges.
EARTH WEEK 2013
SFA Dining celebrated Earth Week from April 20-26, 2011. Activities included the 6th Annual SFA Earth Day Celebration at the Pineywoods Native Plant Center and the 1st Annual SFA Sustainability Fair. This year we collected over 50 signatures from students, faculty, and staff pledging to "go green" and adopt sustainable, environmentally friendly practices into their daily routines.