Dining Services is committed to sustainability efforts. Listed below are some of the highlights of our program. If you would like to explore the history of our green initiatives, see our Dining Sustainability Report.
Through educational efforts and catering incentives, Dining Services has decreased the purchase of bottled water by half. We are continuing our efforts to reduce bottled water on campus.
In partnership with Sodexo, dining Services is working with the Loyalton Group to carbon footprint Dining Services to measure and reduce our carbon footprint on the environment in the future.
To address environmental concerns regarding dwindling fish populations due to overfishing, Dining Services follows the recommendations of "The Fish List." We promote species from the "preferred" list, minimize the use of species on the "good alternatives" list and pledge not to serve species on the "avoid" list.
Whenever possible, we utilize foods that are packaged in bulk (such as cream, butter, jelly, peanut butter, cereal, milk, juice and soda) which reduces the amount of packaging and the amount of refuse generated. We now use bulk beverages for catered and all-campus events whenever possible. Milk crates, apple boxes, fish crates, etc., are saved and returned to our suppliers for reuse.
We use unbleached napkins from recycled paper. Putting napkin dispensers on each table reduces napkin use by one case per month (which equals 6000 napkins) per hall.
When Roberts was renovated, renewable, plantation-grown lyptus wood was used for all wainscoting and trim; and all light fixtures are energy efficient with daylight sensors which automatically adjust to natural light conditions.
All fryer oil is collected for bio-diesel for tractors on a local farm.
China and flatware are used whenever possible to avoid the use of disposables. We use only linen or vinyl reusable tablecloths.
Paper products have been removed from all dining halls, which saves adding 150,000 cups per year to the waste stream. All packaging and disposable products used in our retail food operations are biodegradable.
A large portion of our cardboard is saved for recycling.
Dining Services is now composting both pre- and post-consumer food waste in all dining halls. Starting in the Fall of 2008, all dining halls will no longer offer trays. Studies have shown that this should reduce post-consumer food waste by approximately 50 tons per year.
In conjunction with the student Environmental Advisory Group, Dining Services began a reusable mug campaign in 1991. From 1991 through 2006, all incoming freshmen were given a reusable mug. Beginning in 2007, mugs were made available in the dining halls for student use. These mugs can be dropped off at any dining hall at any time for washing. The Joseph Family Spa also offers discounted .99 refills of coffee and tea when customers bring in a Colby mug.
We make it a practice to use the most environmentally-friendly chemicals possible. All of our chemicals are also mechanically dispensed which reduces the amounts used. All dining locations now participate in the Apex chemical system for warewashing which nets an annual savings in both electricity and water usage. See Apex for more information.
We purchase 20 percent of our food from Maine sources and have connections with approximately 400 Maine farms, fishermen, and producers. We work with the Colby's Organic Garden Club to have some of our produce grown on campus for use in the dining halls. We feature special meals several times a year in both the dining hall and in catering to showcase local ingredients. Through all the dining halls we will continue to feature local ingredients and will identify them throughout the serving area.
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