Washington and Lee University Dining Services is a Virginia Green Facility.
Dining Services was recognized by the Virginia Department of Environmental Quality as a Virginia Green Facility. This recognition was awarded in November 2007 for Dining Services commitment to the following criteria.
Core Activities
- Recycling of Glass and other items
- Elimination of Styrofoam and Disposables Reduction
- Grease Recycling
- Water Efficiency
- Energy Conservation
Details:
- Recycling glass, aluminum cans, grease, plastic, office paper, toner cartridges, newspaper, cardboard, packing supplies, Fluorescent lamps, batteries and electronic equipment
- Composting food wastes and donating excess food from events
- Effective food inventory control to minimize waste
- Locally grown, organic, sustainable grown produce and other foods
- Filtering of grease
- Disposable containers made from bio-based materials, recycled content or compostable
- Non-bleached napkins and recycled content paper towels and toilet paper
- Screen based ordering systems
- Encouraging suppliers to minimize packaging and other waste materials
- Using "green" cleaners
- Preventative maintenance on all vehicles and equipment
- Last in/ first out inventory
- Using least toxic materials
OTHER INITIATIVES
Sustainable/Compostable Packaging
Beginning in the Fall of 2007, Cafe 77 started using compostable packaging. These take out containers are made 100% renewable sources. These corn, sugar or potato starch products compliment our commitment to the environment. The new non-bleach post secondary paper napkins that are used through-out Dining Services are now found on the table in baskets. Implementing these two items through-out Dining Services is just one way Dining Services is working towards a more sustainable lifestyle.
For the year 07 -08 Dining Services transition to these two products resulted in the following savings: napkin reduction in usage was 30.5%-this came from moving the napkins to the tables. The change to bio-degradable container products helped increase composting to new levels while reducing our impact on the landfill.
-Local Foods
When possible Dining Services is committed to using locally grown products. Utilizing local products reduces CO2 emissions, enhances the bond between consumer and producer, increases local economic benefits while providing our guests with the freshest, tastiest and most nutritional food possible.
In October, Dining Services hosted a special events dinner - LOCAL HARVEST 07 - This meal provided our guests with a chance to meet the local producers, engage in the local foods debate, hear a national recognized leader speak on local foods, while enjoying a meal that was sourced 95% locally. Not only was this meal one of the most popular of our year, it was award the Loyal B. Horton Award from NACUFS as the best single dining meal for 07-08. This meal will be offered again October 1, 2008 as part of the first annual Sustainability Week at Washington And Lee University.
During 07-08 local food purchases accounted for 8.5% of all Dining Services food purchases - with the new initiatives planned for 08-09 Dining Services expects to see that rise to 25-35% of food purchases.
Composting
Dining Services composts food scrapes and trimmings -- From September 07 to May 08 , Fifteen tons (15) of material has been composted. Please contact Bill Hamilton for further information on the University composting program. (hamiltone@wlu.edu)
Prepared Unused Food Products
Dining Services provides Campus Kitchen with unused bulk food multiple times a week. Campus Kitchen understands we do not always have leftovers, but if we do, we donate the food to them in an effort to support their community work. During the 06-07 school year Dining Services donated 5,398 pounds of food to Campus Kitchens. In 07-08 that number was increased to 7,769 pounds of donated product. This can be accounted as a related value donation of $27,000 to Campus Kitchen..
Recycling
Dining Services is committed to the recycling program directed by Chris Wise. (jwise@wlu.edu) You will find recycling bins outside Dining Service facilities, as well as around campus. PLEASE RECYCLE
Fair Trade Coffee
Our selected choice of coffees are Rainforest Fair Trade coffees. These coffees are available in the Marketplace, Cafe 77 and the Law School Brief Stop. W&L Dining Services recognizes the need for social and environmental stewardship to the farmers who grow our coffees, our customers and our communities. Fair Trade coffees assist the country of origin and the farmers who grow these coffees with environmentally sustainable practices, community development initiatives, as well as, health and education benefits.
Reusable Cleaning Cloths
Dining Services utilizes reusable cleaning cloths to clean our locations reducing our paper product usage.
Carbon Impact and Water Savings
Dining Services initiated a CFL (compact fluorescent lighting) program in both its Marketplace and Cafe 77 facilities. This initiative reduce electrical usage in those facilities by approximately 10%. (all figures based on government data from Energy Star and are general savings figures) This will equate to approximately $10,500 savings over the course of the CFLs lifetime in direct electrical cost savings. The estimated savings on the cost of replacement bulbs is approximately $8200 over the lifetime of the CFLs. This initiative has reduced our carbon footprint by approximately 40% per electrical hour per bulb.
Dining Services utilizes dry mopping when possible and only runs its dishwasher as needed. Reducing our water usage considerable during the school year.
Washington and Lee Garden Initiative
Dining Services along with the Biology Department and Campus Kitchens planted its first garden in the spring of 08. So far Dining Services has harvested about 4.5 pounds of basil along with copious quantities of thyme, oregano and rosemary -- we are looking forward to a fall harvest to include peppers, squash, pumpkins, popcorn and tomatoes. These items will be served to the students during the fall. We currently have planted about .25 acres and are looking to expand the garden in the spring of 09 to about .75 acres.
THE WHY AND WHAT OF SUSTAINABILITY
What is sustainability?
Sustainability is the notion that while providing a quality life for ourselves we must be "mindful of the future." Our choices effect our future generations and we have a moral and ethical obligation to ensure that while we move ourselves forward we must assure that future generations have the resources to insure their economic, ecological and social viability.
Why is sustainability important?
There are six critical global trends which require us to respond by "thinking anew."
- The Population Explosion
- Diminishing Land Resources
- Diminishing Water Resources
- The Destruction of the Atmosphere
- The Approaching Energy Crisis
- Social Decline
Dining Services is committed to thinking anew the issues of economic viability, ecological preservation and social justice. The benefits to our students, our university, our community, our state, country and our global neighbors are substantive. From a healthier environment, to a quality and safe nutritional food sources, to the economic benefits and social quality impact on our immediate to global neighbors.