Edit Entity: Grand Valley State University, MI Sustainability Efforts

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'''Type''': Policy '''Status''': Ongoing '''Source File''': http://www.gvsu.edu/campusdine/index.cfm?id=C07FAEB6-B728-D68D-26D79C332BA7E2F3 '''Description''': Campus Dining is continually increasing its sustainable practices while serving the campus community high quality foods and top-notch customer service. Below is a list of our current sustainability initiatives. '''Local Vendors:''' * Produce: Local Farm Markets, when available * Ice Cream: Hudsonville Ice Cream, Hudsonville, MI * Baked Goods: Sandy’s Bakery, Grand Rapids, MI * Concessions: Kowalski Hot Dogs, Grand Rapids, MI * Dressings: Chadel Farm, Lowell, MI * Vending: Karr’s Nuts, Detroit, MI * Concessions: Grand Rapids Popcorn Note: Using local vendors are an important sustainability initiative because it requires the use of less fuel to deliver the food to campus. '''Waste Reduction/Recycling:''' * Campus Dining participated in a Sustainable Research Group in Grand Rapids. Food waste from our locations was made into compost. * Central production uses to-go containers made of corn products. For more information about the containers used, [http://naturesplastic.wilkinsonindustries.com/ click here]. * Campus Dining uses biodegradable grocery bags. * The Meal Plan brochures were streamlined into one brochure in 2007. T his reduced the number of brochures printed by 3,500 from 2006 to 2007. * Campus Dining sold “Earth Sense” mugs to celebrate Earth Week. Customers could refill that mug for .25¢ for the remainder of the academic year in all Campus Dining locations. * Customers can refill their own coffee mug at any Campus Dining location for $1. Campus Dining gave away over 1,000 mugs and refillable cups during the Sustainability Event in Fall 2007. * Campus Dining partners with the Housing Office by placing our brochures into their student mailings. This eliminates the use of unnecessary envelopes and fuel by the post office. * Nutritional information can be found on the website, eliminating the use of printed brochures. * Campus Dining purchases recycled printer cartridges. * Chemical buckets for cleaning products are reused. * Payroll envelopes for managers and supervisors are reused. * Campus Dining locations have collection sites for pop cans, plastic bottles and glass. * The Meadows uses reusable plastic baskets to serve food. * In Fall 2007, Campus Dining will began using disposable plates made of sugar cane. More information can be found [http://harvestcollection.genpak.com/ here]. * Campus Dining is also using sustainable cups, more information can be found [http://f-k.com/ here]. * Used grease from Campus Dining locations is used to make bio-fuel for a GV SU campus bus * Campus Dining participates in Recyclemania, a 10-week competition among colleges and university recycling programs. More information can be found at http://www.recyclemaniacs.com. '''Sustainable Products (Used by Campus Dining or Available by Campus Dining):''' * Eco-Friendly Coffee and Fair Trade Tea is available at Einstein Bros. Bagels * EcoGround and Fair Trade coffee is offered in Java City locations and the Fresh Food Company. More information can be found [http://www.javacity.com/ecogrounds.php here]. * The Meadows grows its own herbs * Low emission fluorescent lights are used in Campus Dining coolers * Campus Dining purchased a flex-fuel vehicle used for food delivery * In 2007/2008 all Campus Dining uniform shirts will be 100% cotton. '''General Sustainable Efforts:''' * Campus Dining participates in the Adopt-a-Highway program. * Healthy food options are available in the vending machines * Campus Dining educates its employees on sustainability through our BLT training course * Campus Dining eliminated the use of trays at the Fresh Food Co. to eliminate the need for unnecessary water and soap usage. * Campus Dining has a manager dedicated to sustainability. '''Goals:''' * To create as sustainable of a kitchen as possible in the lower Commons renovation. * To participate in a community garden project. * Utilize as many Fair Trade products as possible. * Use sustainable and biodegradable utensils in dining locations. [[Category:Colleges]] [[Category:Food-Related Policies]] [[Category:Michigan]] [[Category:Policies]] [[Category:Recycling]]

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