Sustainability
In Dining Services we take our responsibility for the environment very seriously. We work year round to assist the university in reducing waste, recycling, and conservation.
Some of the aspects of our sustainability program include:
- Reduced napkin size and consumption using baskets on dining
tables
- Purchase 100 % recycled napkins
- Eliminated use of disposable tablecloths for special events
- Eliminated use of disposable items in many of our facilities
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- Reduced size of table tents
- Use both sides of printer paper.
- Paperless systems: menus on the web, electronic time recording,
etc.
- Recycle cardboard, glass, plastics, newspapers, magazines and
tin
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- Donate leftovers to Salvation Army, Northeast Iowa Food Bank,
etc.
- Primary vendor provides food and supplies (fewer delivery trucks)
- Centralized processing of vegetables, reducing waste of food,
water for processing and labor
- Computerized food system to minimize waste
- UNI Botanical Center provides herbs for the dining services
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- Implemented refillable mug and beverage bottle program
- Beverage bottles and cans recycled
- Computers, monitors, lights and cooking equipment turned off
when not in use
- "Trayfree" encouraged in dining centers to reduce waste
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Local buying program reduces packaging and shipping. Click
on the logo to the right for more information about this program. |
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Ernistine the Iguana
One of our favorite customers - we provide food for
"Ernie" every week from the scraps in Fresh Beginnings, our central
processing facility. She lives in the UNI Botanical Center! |
Reduce you carbon emissions through thoughtful living and dining choices...little changes make a big difference.
- Buy food produced locally.
- Reduce water and energy use.
- Be a smart shopper
- Get moving.. walk or use a bicycle when possible.
- Reduce, re-use, recycle
Calculate your carbon emissions:
http://www.carbon-clear.com/calculators.php
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