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Waste Reduction Programs
University Dining Services – University of Minnesota
Tray-less Dining • Implemented Fall 2008 ‒ Triple bottom line initiative ‒ ENVIRONMENTAL: Conserves water (1.8¢ to 4.4¢ / gallon saved) and
energy used to heat water ‒ Reduces amount of chemical rinse aids used ‒ SOCIAL: Promotes healthier eating by reducing over consumption
and food waste
‒ ECONOMIC: Food waste reduced 1.2 - 1.8 ounces per person per meal
‒ Saves 1.8¢ to 4.4¢ per gallon in water spend
Apex Warewashing System • Implemented Fall 2009
– ECOLAB Warewashing system for cleaning dishware, glassware and utensils – Saves 12,740 gallons of water and 6,497 kWh of energy annually
– Reduces energy and water consumption
– Limits the amount of packaging sent into the waste stream
Recycling ‒ Participates in comprehensive UMN recycling program (aluminum, paper,
glass & plastic)
‒ Purchases paper products with 100% recycled content
‒ Recycles used fryer oil from all dining locations ‒ Increases air quality and reduces green house gas emissions ‒ Used for bio diesel and animal feed
‒ TerraCycle collection brigades ‒ $0.02 received for every wrapper collected ‒ Money collected is donated to Urban Ventures, a South Minneapolis
non-profit organization
Organic Composting • Implemented Fall 2007 ‒ Partnership with Dining Services and UMN Facilities Management
‒ Kitchen & dining room waste collected from 14 dining locations
‒ On average, 30 tons collected monthly
Biodegradable Packaging ‒ Thermo-formulated from Poly-Lactic Acid (PLA)
‒ Derived from corn resin ‒ Takes 45 days to break down in compost piles
‒ 35% packaging converted to biodegradable
‒ Green Team Sustainability Interns
Reuseable To Go ‒ Diverts plastic/Styrofoam to-go containers from waste stream
‒ Customer purchases reusable container, uses for to-go meal purchase
‒ Returns container upon next visit and exchanges for clean container
‒ Exchange container unlimited number of times at no cost
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Questions? www.dining.umn.edu