University of Kentucky Sustainable Dining

Type: Policy

Status: Ongoing

Source File: http://www.uky.edu/DiningServices/sustainability.html

Description:

UK Dining Services buys produce from local farmers here in the Commonwealth when possible. By supporting our local farmers, we are helping to keep the Commonwealth green and beautiful. Our customers get the freshest products and support the local economy at the same time. The list below shows the products that we have purchased from the local farmers:

• Heirloom Tomatoes, Vine Ripened Tomatoes, Yellow Tomatoes, Green Tomatoes, Cherry Tomatoes, Roma Tomatoes
• Silver Queen Corn, Yellow Corn, Bi-color Corn
• Green Bell Peppers
• Eggplants
• Green Cabbage
• Yellow Squash, Zucchini Squash
• Cucumbers
• Blackberries
• Sangria Seedless Watermelons, Orange Seedless Watermelons, Yellow Seedless Watermelons
• Cantaloupes
• Jalapeños

on thego
In an effort to become more environmentally conscious‚ we have made improvements in our On the Go operation by switching to containers made by NaturesPLAstic™:

• These containers are made from 100% renewable resources, mostly corn product
• They decompose in two to three weeks
• No petroleum is used in the manufacturing process

uk101
Dining Services partnered up UK 101, UK Libraries and Residence Life Recycling to give all UK 101 students a free mug and a free fill-up with their first purchase:

• Discount if mug is used at any UK Dining Services location
• Only approved mug to use in the UK Libraries

blazercafé
Dining Services renovated the Blazer Café facility this past summer. Not only did we improve the appearance of the unit; we also improved its environmental friendliness. We invested $64,000 in a dishwasher, the Jackson JFT-21. We also switched from using paper and plastic plates, bowls and utensils, to using china and silverware that can be reused.

• The Jackson JFT-21 has an auto cut-off when not in use, older machines run constantly wasting electrical power
• The Jackson JFT-21 recycles water, reducing the amount needed witout without affecting performance
• The Jackson JFT-21 washes 17,000 dishes per hour using only 140 gallons of water, that's only 1.05oz. per dish
• Eliminated 1,100 plates, forks, knives and spoons
• Eliminated 750 bowls a day
• These steps improve appearance of the unit and the environment

south farm & recycling
As you might already know, cooking produces quite a bit of waste. We at UK Dining Services use this waste in a way that is beneficial to the environment when possible:

• Starbucks® used coffee grounds, food waste and other kitchen waste
• All paper, boxes and packaging material is recycled when possible
• All aluminum and plastics are recycled when possible