Dining Services

• A golf cart-sized vehicle was purchased to be used instead of a full-sized van for smaller-volume deliveries and pick-ups of food and supplies around campus, saving fuel.
• All coolers in the Gull’s Nest dining operation are changing from water-cooled to air-cooled condensers. This will save water continuously used to cool current refrigerated units.
• Lighting has been replaced with energy-efficient fixtures in the Commons and retail operations of Dining Services and the SU Bookstore.
• Cardboard boxes are separated from other trash and disposed of in a specified container to be sent for recycling.
• Delivery pallets are returned to purveyors for reuse instead of being sent to a land fill.
• Motion detectors in offices throughout the Commons building turn off lights when they detect that a space is not being occupied.
• Timer and temperature-change sensors were installed on air conditioning and heating units to adjust temperature by demand and usage.
• Frozen/refrigerated units are turned off or consolidated during summer and downtimes to reduce energy use and lower inventory.
• Financial and correspondence information is saved electronically to eliminate unnecessary usage of paper.
• Napkins are placed on tables in dining halls instead of in food service areas so students may use only what they need instead of taking handfuls from a centrally located counter that they may or may not use.
• Traditional toasters have replaced conveyor-style bagel toasters in many dining areas. The conveyor-style toasters must remain on constantly, while the traditional toasters may be turned on only when needed.
• SU currently gives its used cooking oil to a local processor for use in making chicken feed. The University is investigating the feasibility of a campus biodiesel production facility that would instead transform the used oil into fuel for University vehicles and lawnmowers.