UWSP | Dining Services - Verdent Earth
See also: Sustainability TermsSustainability Practices
- State of the art Hobart dish machine and pulper compost all food waste from DeBot Dining Hall.
- Comprehensive market basket purchasing from our prime vendor limits our carbon footprint by concentrating purchases and deliveries to a limited number of local companies.
- Sanimax: Cooking oil is filtered and later used in various recycling efforts, e.g., biodiesel creation. Visit the Wisconsin Environmental Services web site for more information!
- UDS recycles all plastic containers, tin cans, glass and cardboard.
- Energy saving light bulbs, low-flow water adaptors, motion sensor lights and Energy Star rated appliances in the DUC.
- Fully-biodegradable grab n’ go containers.
- We incorporate equipment firing and shut down schedules for kitchen equipment to reduce utility consumption.
- No longer sell bottled water.
- Tray-Free everyday, reducing food and water waste by one third.
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- Waste audits are conducted on a semester basis to set benchmarks. Audits are conducted during the production process in the kitchens.
- Incorporate free-range chicken, organics, and utilization of the Monterey Bay Aquarium Seafood WATCH approved seafood and Marine Stewardship Council sustainable seafood into menu.
- 100% recycled paper napkins.
- Elimination of personal size creamers, butters, regular plastic straws and sweeteners from most food operations.
- UDS purchased bikes for staff to use for traveling between dining buildings to reduce car usage.
- Re-usable beverage containers made of recycled materials and stainless steel containers for sale, $0.25 off beverage purchase with use.
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Resources
- organiconthegreen.wordpress.com A blog to feed the organic revolution in campus dining.
- transfairusa.org Fair Trade Certification empowers farmers and farm workers to lift themselves out of poverty by investing in their farms and communities, protecting the environment, and developing the business skills necessary to compete in the global marketplace.
- slowfoodusa.org Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.
- Maintained by the Department of Nutrition at the Harvard School of Public Health.
- foodnews.org EWG's Shopper's Guide to Pesticides features the fruits and veggies with the most and least pesticides.
- freerice.com freerice.com lets you build your vocabulary while helping end world hunger.
- sustainabletable.org Sustainable Table celebrates local sustainable food, educates consumers on food-related issues and works to build community through food.
- msc.org The MSC's fishery certification program and seafood ecolabel recognize and reward sustainable fishing. We are a global organization working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood.
- montereybayaquarium.org/seafoodwatch Fishing practices worldwide are damaging our oceans—depleting fish populations, destroying habitats and polluting the water. Informed consumers can help turn the tide.
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