Sustainibility

Your Dining Services team is dedicated to sustainability. We know we can all work together to make a positive impact right here at UAF. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to UAF.

SMART

The Sustainability Management and Reporting Tool is a comprehensive, easy-to-use dashboard that provides baseline sustainability performance, prioritizes initiatives and tracks continuous improvement in four key areas : carbon and energy, water, waste, and healthy and sustainable food and environments.

Waste Reduction Efforts

Recycling

We recycle cardboard and plastic.

Composting

Food waste in landfills creates methane, a greenhouse gas which is 21 times more potent than CO2 (www.epa.gov). Our first priority is to reduce food waste. Composting reduces greenhouse gas emissions and can also be used to amend soil, thereby increasing drought tolerance, improving soil structure and health, and reducing the need for water and fertilizers.

Xprss Nap Dispensers

Xprss Nap Dispensers save energy and waste. XpressNaps are 90% postconsumer recycled paper and dispense one at a time to help reduce waste. Energy is saved because less power is used to recycle paper products than to create them from virgin material.

APEX Dishwashing System

APEX combines technology and products designed to save water and energy and minimize the impact of products on the environment, and it has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each food service operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.

Bulk Condiments

Individual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on-site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce waste.

Choose to Reuse

Choose to Reuse is a reusable-container program to help reduce waste and achieve Sodexo’s Better Tomorrow commitments by replacing single-use disposable food and beverage containers with reusable containers.

Reusable Cup Discount

The environment and your pocketbook win! Bring your own reusable cup to purchase coffee on campus and receive a discount at every location, every time.

Reusable Dishware

We use china dishes in our dining locations instead of disposable containers. Dining in? Be sure to use china. We also use china at our catered functions on site, upon request.

Energy Reduction Efforts

Daylighting

Windows in our dining room allow us to enjoy natural light while dining. Natural light provides a more comfortable environment and reduces our energy usage.

On/Off Protocol

To save energy, we turn our equipment on only when it is needed and turn it off as soon as we are done using it for the day.

Energy Star Appliances

ENERGY STAR is a U.S. Environmental Protection Agency voluntary program that helps businesses and individuals save money and protect our climate through superior energy efficiency. When replacing equipment we choose Energy Star-rated appliances.

Energy-Efficient Lighting

Where feasible we have replaced our incandescent bulbs with compact flourescent bulbs to reduce our energy consumption.

Local / Seasonal / Responsible Sourcing

Campus Garden

From field to fork without ever leaving campus. It doesn’t get more local than food grown right here. We are proud to work with the campus community to grow and serve food from our campus garden.

Local Suppliers

We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms when available.

Sustainable Catering

All it takes are a few simple steps to more sustainable catered events. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we try to use compostable and/or recyclable disposableware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.