participates in the SU sustainability initiative to reduce
waste, conserve vital resources and protect the campus
environment. Our current practices we use to recycle, reuse,
reduce waste and conserve energy include:
Core Sustainable Activities
- Salisbury University became the first higher education
institution to receive the WMDT/Mountaire Environmental Star
- In 2010, SU was one of only 286 campuses nationwide to be
featured in The Princeton Review’s inaugural Guide to Green
- In 2011 Dining Services replaced our antiquated dish machine
and pulping system with Meiko Flight-Type energy efficient
- --Our new dish machine has the lowest water consumption rate in
the industry and a CSS (Chemical Savings System) which reduces
detergent consumption by 40%.
- -- The new Meiko A2P80 Waste Pulper reduces food and mixed waste
by up to 85%. Waste is reduced to a dry pulp and is used
off-campus for composting. Reducing waste volume also reduces
labor costs and costs associated with waste transportation,
disposal and pest control.
- Our used cooking grease and oil is picked up by Greenlight Biofuels and refined into environmentally-friendly biodiesel fuel.
- We utilize local food service provider Sysco Foods of
Pocomoke, MD which is within 25 miles of SU. This saves, fuel,
transportation and delivery costs.
- We encourage students to go trayless in the Commons dining
hall which reduces food waste and saves water and energy.
- We have eliminated use of Styrofoam containers in all
- We have relocated napkins to dining hall tables instead of the
serving area resulting in a 50% reduction in usage.
- We have replaced table napkins with new Tork Xpress napkin
dispensing systems to minimize waste and reduce environmental
impact. The dispensers use 100% recycled post-consumer recycled
fiber napkins and reduces usage and waste throughout Dining
- Lighting in production, storage and office areas have been
replaced with low energy consuming compact fluorescent bulbs.
- We are the largest cardboard recycling source on campus.
- In January 2013, Douwe
Egberts Coffee was added to Commons and also began being
used in catering operations.
- Douwe Egberts: A Brief
History of Coffee:
- The first coffee
house was opened in 1654 in Italy. Soon
after, Paris and England followed suit.
- In 1690 the Dutch
became the first to transport and trade
- The first Espresso
machine was invented.
- The first filter
coffee machine came nearly 100 years later,
in 1908, and instant coffee first started
being produced a year after that.
- Today, coffee
provides a living to more than 100 million
people and is a worldwide necessity.
- Out of 60 different
coffee varieties, Arabica and Robusta are
the most commonly used today.
- A majority of the
world's coffee is grown inside the 2,000
mile stretch between the tropics of
Capricorn and Cancer.
- Master coffee
blenders view roasting as an art in itself
and have acquired years of knowledge and
experience to understand factors that give
coffee its distinct flavors.
Food Preparation and Service
- We use utensils that encourage patrons to take appropriate
portion sizes and reduce waste.
- We offer fountain drinks and filtered water so bottles and
cans aren’t wasted.
- We encourage students to return for seconds rather than
over-serving, which results in food waste.
- We conduct weekly or monthly inventories to keep stocks low
and avoid spoilage and waste.
- We date and rotate stock to ensure that perishable food does
not spoil or sit on the shelf past expiration dates.
- We conduct meal planning based on tracking of food consumption
patterns to reduce purchasing costs and keep waste at a minimum.
- We use computerized recipes to make exact numbers of needed
- We use bulk condiments and salad dressings in the dining hall
to reduce packaging waste.
- We recycle oil from fryers and use bulk frying oil to reduce
the need for paper and plastic oil containers.
- We send pre-consumer food waste to a local food bank whenever
it is practical.
- We use cook-to-order methods as much as possible. Small batch
cooking results in higher food quality and dramatically reduces
leftovers and waste.
- We reuse leftovers in other areas of our facility which
eliminates unnecessary food waste.
- We train employees in minimizing waste through using all
contents in a container and properly cutting and cleaning
Herb Garden -
- In May 2013 UDS began
cutting back on processed herbs, purchased in bulk large
plastic containers, in favor of growing its own.
- More than a dozen of
the most popular potted herbs are planted in a medal rooftop
- SU chefs hand-pick
what they need each day for recipes that are being made.
- Plato's Plate, one of
several dining options in the Commons, emphasizes healthy
and vegetarian dishes which will benefit from the fresh
- The Herb garden will
not only eliminate the need for those bulky plastic spice
containers, but in the long run, the sustainable venture is
expected to result in a cost savings for UDS.
Good Origin Sustainable Coffee:
We now proudly serve Good
Origin Sustainable Coffee
- UTZ CERTIFIED Coffee
Program focuses on the three pillars of
Paper Goods and Packaging:
- We recycle corrugated cardboard boxes, glass, paper goods,
plastic, newspaper, office ink and toner cartridges and office
- We use stainless steel pans rather than aluminum foil
- We reinforce the use and selection of china, silverware and
glassware by customers.
- Compostable plates, cups, forks, spoons and knives are
available for any catered event.
- All Dining Services office workstations have mixed paper
Cleaning and Chemicals
- We use green concentrated chemicals, chemical proportioning
systems, practice green cleaning methods.
- We use cloth towels that can be washed rather than disposable
- We utilize customers and student involvement in menu planning
- We offer flyers, posters and information to heighten
environmental awareness of patrons.
- We solicit ideas for change from customers.
Energy and Water Consumption
- Dining Services uses advanced exhaust hood technology to
reduce heating, cooling and electricity usage with variable
control exhaust hoods. Which reduces our energy usage.
- We send used cooking oils to a local company who recycles the
grease to be blended back into feed and sold back into the local
- We use combi ovens instead of gas convection ovens. These
ovens are more efficient and also cook more quickly leading to
greater energy savings.
- Hallways have had the lighting levels reduced by 50%.
- We consider the impact that packaging and transportation have
on our environmental footprint. We weigh these factors carefully
when making purchasing decisions.
- We use occupancy sensors that turn off lighting fixtures when
spaces are not occupied.
- The Commons dining hall was designed with large windows which
allow natural light to come in, reducing electrical needs.
- We design our new facilities to be energy efficient.
- We encourage the use of recycling bins for all recyclable
items which are picked up on a regular basis.
- We encourage customers to participate in Cool Beans “Reusable
Mug Program”. Designed at reducing paper cup usage, the program
offers a $.15 discount on beverages when bringing their own
clean cup or mug.
- Plato, in The Republic,
described a vegetarian diet as being best suited for his
ideal society. Plant foods were preferred, according to
Plato, because they promote health and because they require
less land to produce than do animal foods. It is in this
spirit that our newest kiosk Plato's Plate was created.
Plato's Plate features a variety of vegan and vegetarian
entrees and soups along with veggie burger and veggie hot
Plato's Plate--Just for the Health of It
- According to the Academy of Nutrition
and Dietetics, "Appropriately planned vegetarian diets are
healthful, nutritionally adequate and provide health
benefits in the prevention and treatment of certain
diseases." Studies show that vegans and vegetarians have
lower-than-average risk of obesity, cardiovascular disease,
type 2 diabetes, and cancer.
Plato's Plate--For the Health of the Planet
- Meat is the most resource-intensive
food on the table and eating less of it can be the single
"greenest" move a person can make. Producing meat requires
huge amounts of water, grain, and land, leading to pollution
of soil, air, and water.
- Harvard nutritionist
Jean Mayer has estimated that reducing meat
production in the United States by 10% would
save enough grain to feed 60 million people.
- According to
Environmental Working Group "if everyone in
the U.S. skipped meat and cheese one day a
week it would be like taking 7.6 million
cars off the road."
- Al Gore's Live Earth
Organization reports that, "if everyone went
vegetarian just for one day, the U.S. would
save: 100 billion gallons of water, enough
to supply all the homes in New England for
almost 4 months and 70 million gallons of
gas, enough to fuel all the cars of Canada
and Mexico combined with plenty to spare."
"Never doubt that a small group of
thoughtful, committee citizens can change the world. Indeed, it
is the only thing that ever has."
~~Margaret Mead, American anthropologist
Plato's Plate Menu
Soymilk is a regular item in the food court.
- Vanilla and chocolate flavors are
- Silk's benefits include:
- Reduces risk of
- Low in saturated fat
- Excellent calcium
- Lactose and
- No artificial colors
- Zero cholesterol
We recycle the following items:
- Used cooking oils and grease.
- Mixed paper.
- Toner Cartridges.
We Ask That Our Customers:
- Take only what
you can eat. Go back for seconds if you are still hungry.
- Only use the
napkins, glasses, dishware and silverware that you need.
- Use carryout
only when you are carrying out.
- Reduce your use
of disposable packaging as much as possible.
- Recycle and
compost whenever you can.
- Use appropriate
receptacles when discarding waste.
- Go trayless
whenever you can.
- Remember that
you can make a difference!
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