 Fish Populations
To address environmental concerns regarding dwindling fish populations due to overfishing, Dining Services has expanded the number of species that we pledge not to serve on the board plan. These include: Atlantic Halibut, Snapper, Swordfish, Farmed Atlantic Salmon, Atlantic Sole and Flounder, Monkfish, Orange Roughy, Pacific Rock Fish, Shark, Sturgeon (wild), Gourper, Atlantic Haddock, Sea Scallops, Red Fish, Black Sea Bass and Shrimp.
- Bulk Food
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.
- Napkins
We use unbleached napkins from recycled paper. Putting napkin
dispensers on each table reduces napkin use by one case per month
per hall.
- Dining Hall Renovations
In Roberts recent renovation, 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.
- Frying
Oil
All fryer oil is collected for bio-diesel for tractors on a local farm.
- China
and Linen
China and flatware are used whenever possible to avoid the use
of disposables. We use only linen or vinyl reusable tablecloths.
- Paper
Paper products have been removed from all dining halls, which saves adding 150,000 cups per year to the waste stream.
- Cardboard
A large portion of our cardboard is saved for recycling.
- Post Consumer
Waste
Dining Services is now composting both pre- and post-consumer
food waste in all dining halls.
- Coffee
Mugs
In conjunction with the student Environmental Advisory Group, Dining
Services began a reusable mug campaign in 1991. All incoming freshmen
are given a reusable mug. The campus Spa discounts refills
of coffee and tea when customers use their own mug.
- Chemicals
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.
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