Implementing Sustainability in Campus Dining Services Residential Dining Services

Earth-FriendlyCUISINEImplementing Sustainability in Campus Dining Services

Residential Dining Services

Residential Dining Food Budget

4.3 Million Dollars

Residential Dining Goals 2006 (0-1 year)

1. Organic and Locally Grown Food – increase 1 dining commons salad bar options to 50% local/organic and increase 3 dining commons produce 5-10%

2. Biodegradable Flatware and Disposable Ware – switch all disposables (Catering,Take out Program and Concessions)

3. Composting – research additional options for post consumer waste pick up 4. Green cleaning chemicals – switch 80% cleaning chemicals to green 5. Oil Disposal - Recycle all grease waste for biodiesel fuel 6. Education – educate dining staff, customers and students 7. Food Working Group – establish team of dining staff, campus staff and students,

Faculty and Community members 8. Equipment – evaluate costs of maintaining equipment with Energy Star life cycle

calculators and purchase Energy Star equipment

1. Organic and Locally Grown Food – Increase ‘verified’ sustainable grown meat, poultry, fish and dairy by 10%. Increase organic and local produce 25%.

2. Vendor Blanket PO’s – All purchase orders contain sustainability criteria.3. Composting – Compost all post consumer waste4. Networking – Share with others UCSB’s framework for a sustainable food system5. Campus Outreach – Partner with other departments at UCSB to reach goals6. Education and Marketing – Educate and outreach to community7. Food Manufacturers & Distributors – Influence manufacturers and distributors

to provide organic products in bulk recyclable packaging8. Equipment – Purchase all Energy Star equipment

Residential Dining Goals 2007 – 2011 (1-5 years)

Organic Local Produce

Recycling

Cardboard, aluminum, plastic, glass, paper, tin, computers and electronic waste

800 Gallons/month Grease for BioDiesel

Furniture/Equipment Donations

Scrap Metal

Batteries

Concrete, metal, wood, furniture, carpet and appliances during renovations

Composting

30,000 pounds/month vegetable waste

Resources and Contacts

Bonnie Crouse, H&RS Assistant Director Dining [email protected]

Mark Rousseau, H&RS Environmental & Energy [email protected]

Perrin Pellegrin, UCSB Sustainability Coordinator [email protected]

Katie Maynard, UCSB ESLP Project Director [email protected]

UCSB Sustainability www.sustainability.ucsb.edu

UC/CSU/CCC Sustainability Conference 2007http://geog.ucsb.edu/sustainability/conference

“Sustainability is really a Value – respect, justice, peace and non violence.

A Shifting Exploration for Human Improvement.”

UC Davis Graduate Student