We just wanted to bring notice to all who dine with us some very important steps that have been taken towards running a sustainable food service. It is our goal to become more "green" as each quarter comes. We are continually setting goals to achieve based on feedback we receive through various sources. We hold a Food Service Committee meeting bi-weekly on Fridays where we talk about day to day service like menu items, hours of operations, customers service and sustainability. We put out quarterly surveys, customer comment cards and conversations we have with people on a daily basis.
Here are some bullet points of our achievements. We look at sustainability in 3 categories. Environment, Economical and Social.
In 2006 the Sustainability Task Force tasked us with a 40% purchasing mark on Local/ Local Organic/ Organic by 2010. We are currently seeing numbers between 35%-40% of all purchases coming from these categories.
We have switched all of our disposable ware over to a compostable product. We now use Greenware for our plastic cups, lids and clamshells. Our plates are coming to us from Stalk Market and are made from 100% bio-degradable, composatable sugar cane fiber (Bagasse). The forks, knives and spoons are a Spudware product. Can you guess what that is derived from? You got it! Potatoes!
Our coffee comes to us from Tully’s which is a local Seattle Roaster. The beans we purchase are an organic, shade grown variety from a Fair Trade source. Tully’s has also made the moral decision to switch all of their cups over to a compostable product as well. We are currently phasing out the old and bringing in the GREEN!
Our milk comes from a local farm known as Smith Brothers Farm. Smith Brother produces hormone free milk and we also offer alternative choices for our vegan and vegetarian consumers in the options of Soy Milk, Rice Milk and Hemp Milk. Yes you read that right! I said HEMP MILK! This new product is available in the Market and Sem II Cafe. Just ask for a HEMPACCINO! This product contains 0.00% THC as the packaging notes.
Composting! All food scraps (pre and post consumer) are separated and used. The Organic Farm is currently limiting the amount they use if any at all due to facility issues. We have sourced a local pig farmer to take the rest. Reed Farms is located in Lacey and picks up the food scraps 2-3 times a week.
Speaking of The Organic Farm! Campus Dining donated $16,000 to purchase a greenhouse. During last winter The Organic Farm suffered a dramatic loss of their greenhouses. They received enough money to purchase what they had lost plus one more bay to be grown exclusively for the Greenery. Construction of the greenhouse is still underway.
FRYER OIL! Not only is the fryer oil Trans fat free, but it is also used for bio-diesel. It is consumed by the program here on campus as well as by our dairy delivery driver for use in one of his vehicles as well as community members who are interested in this for themselves.
Our French Fries are made from 70% organically grown material.
All of our egg products use a cage free egg that comes from Stiebrs farm in Yelm.
Did you know that our employees at TESC make $2-$3 an hour more than the average wage for like positions in the area? We also purchase them non-slip shoes and parking permits or bus pass whichever they prefer.
These are some of the actions we have taken. If you have any suggestions please feel free to email them to
fooddir@evergreen.edu. Thanks and we appreciate any feedback you may have!