| Campus Dining is continually increasing its sustainable practices while serving the campus community high quality foods and top-notch customer service. Below is a list of our current sustainability initiatives. |
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Local Vendors:
- Produce: Sysco Mi produce line, when available
- Ice Cream: Hudsonville Ice Cream, Hudsonville, MI
- Baked Goods: Sandy’s Bakery, Grand Rapids, MI
- Concessions: Kowalski Hot Dogs, Grand Rapids, MI
- Dressings: Chadel Farm, Lowell, MI
- Vending: Karr’s Nuts, Detroit, MI
- Concessions: Grand Rapids Popcorn
- Dairy: Country Dairy
Note: Using local vendors are an important sustainability initiative because it requires the use of less fuel to deliver the food to campus. |
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Waste Reduction/Recycling:
- Metal, plastic and glass are separated and recycled in campus kitchens.
- Refillable sport bottles are offered for $5. Refills can be purchased for $1.
- All locations have collection sites for pop cans, plastic bottles, glass and paper.
- Used kitchen oil is utilized to make bio-fuel.
- Campus Dining participates in Recyclemania, a 10-week competition among colleges and universities. More information can be found at www.recyclemaniacs.com Results specific to GVSU, can be found here.
- The use of trays at Fresh Food Company was eliminated to reduce energy, water and detergent usage. This resulted in saving 1,619,000 gallons of water from 2007 to 2008.
- Low emission fluorescent lights are used in Campus Dining coolers
- A flex-fuel vehicle is used for food deliveries.
- Composting programs at Kleiner and Commons that direct waste from land fills.
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Sustainable Products:
- EcoGround and Fair Trade coffees are offered in most dining locations.
- Fair Trade chocolate, dried tropical fruit, ice cream, sugar and tea are available in Campus Dining restaurants.
- Biodegradable disposable-ware is utilized as often as possible. This includes plates make of sugar cane, corn-based cutlery and portion cups made from natural and renewable produces.
- Uniform shirts are made from 100% organic cotton.
- The Freshens locations in Fuel and The Lobby Shop both use biodegradable cups.
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General Sustainable Efforts:
- Campus Dining participates in the Adopt-a-Highway program.
- Healthy food options are available in vending machines.
- Employees are educated on sustainability through a mandatory training course.
- Campus Dining has a manager dedicated to sustainability.
- Participation with Sustainability Week and Sustainable Chef Challenge.
- Participation in GVSU Farmer's Market.
- Management of plot in the GVSU community garden.
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Goals:
- 100% Fair Trade Coffee and Tea by 2010.
- 100% Food Waste Composting Program in place to include pre and post consumer Food Waste by 2010.
- Community Garden/Greenhouse Project.
- Conversion to Reusable Serviceware whenever possible, when not possible 100% Biodegradable/Compostable Serviceware at each location with program in place to collect and compost by 2012.
- 10% increase in local purchasing each year starting in 2009 to reach 50% by 2012.
- Work with GVSU to further reduce energy consumption by refining operating methods and providing info on more energy efficient equipment. Show decrease in energy consumption by building each year. Adoption of the Green Stakes program to accomplish this.
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Resources:
For more information on sustainable food, visit Sustainabletable.org.
For more information about sustainability at GVSU visit www.gvsu.edu/sustainability |
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