Campus Dining and Conference Services has implemented the following to become more fiscally and socially responsible and operate in a more environmentally sustainable manner.
We are reducing the use of disposable items and their environmental impact:
- Even though safety measures during the global pandemic call for an increase in the amount of take-out meals on campus, our new mineral-filled polypropylene take out containers use 50% less plastic, but provide a rigid, leak-proof and microwaveable carry-out solution.
- Compostable containers, drink cups, and cutlery are made from sustainable resources and are also used for some carry-out meals.
- Paper napkins and towels are comprised of unbleached, recycled fibers including post consumer waste.
- Our reusable drink container and green to-go container programs have been temporarily suspended due to the global pandemic.
- Dining hall salad dressings and most condiments were converted from individual portion control packets to bulk containers with pumps.
- We have reduced the dining locations which sell any form of bottled water, and instead offer iced citrus water. Bulk water bottle filling stations are located in most campus buildings.
We are increasing our use of local foods:
- Dining halls, cafes and MacLeod’s Convenience Store offer products from local farms and businesses, including Moreland Farms in Wooster, hydroponically grown greens from Green City Growers in Cleveland, Vigeo Gardens in Akron and Great Lakes Growers in Burton.
- Dining hall menus feature fresh locally grown produce such as tomatoes, peaches, pears, grapes, strawberries, corn, beans, apples, squashes, and potatoes supplied by local farmers when in season.
- Dining hall menus feature locally produced cheese, chicken, meats, and dairy. Fresh chicken is Halal, all-natural, growth hormone and steroid free. Liquid milk is rBST-Free.
- Dining Halls offer coffee roasted by a family owned company in Ohio, exclusively serving fair trade, certified organic Wooster Blend.
We attempt to minimize our energy use and minimize our landfill impact:
- The main dining hall conveyor was converted to allow for tray-less dining, eliminating the use of cafeteria trays – saving energy, water, chemical use, and staff handling time.
- Waste vegetable oil from kitchen deep fryers is collected and recycled by a professional service.
- Campus deliveries are made using electric cart whenever possible.
- Kitchens recycle all metal, plastic, and cardboard from food packaging.
- Dish washing machine with Eco-rinse feature reduces water consumption nearly 50%.
- Pulper in the main dining hall dish room saves water and reduces volume of food waste by 90% before taken to the compost facility.
- CFL dining room lighting replaced incandescent bulbs for 700,000 watt per day savings.