Sustainability Economic, Environmental and Social Commitment The United Nations World Commission on Environment and Development defines sustainability as "ensuring that we meet our needs without compromising the ability of future generations to meet their own needs."
Dine for America		Build It
In November 2005 University of Richmond Dining Services worked in conjunction with American Red Cross and Dine for America Campaign to raise funds for the victims of Hurricane Katrina.		In the spring of 2007 members of Dining Services worked with the campus 'Build It' campaign to bring the community together for a day of fun and games.
America Recycles Day		Earth Day 2008
Our Commitment
Richmond Dining Services will reduce our ecological footprint and meet sustainability objectives by: Encouraging healthy eating habits by providing a balanced menu focusing on quality and variety of healthy food options, nutrition education in addition to speicial diet couseling and guidance. Listing Feeding Fitness Healthy Selections on printed menus, TV menu monitors and menu signs in green.  Selections will continue to be based on the American Dietetic Association's recomendations for a healthy diet and includes food which contain 30% or less calories from fat. Providing a Nutrition Calculator for all menu items at each campus dining location to calculate the nutrition facts. Using the Virginia Fruit and Vegetable Availability Calendars as a guide to incorporate local produce on our menus and to increase awareness of eating seaonally. http://www.vdacs.virginia.gov/vagrown/chart/shtml Ensuring foods served and sold are safe by using the HACCP food safety management program which monitors food safety from the receiving point to the plate. Offering vegetarian and or vegan selections for customers who prefer meatless menu selections. Continued use of Trans Fat Free oils in all Dining Services locations. Maintaining a smoke-free environment in all Dining Services locations. Following the Green Purchasing Guidelines which incorporates environmental criteria as part of normal purchasing evaluation in additon to product safety, price, performance and availability including but not limited t Purchasing from environmentally and socially responsible companies that are HACCP certified. Using non-bleached napkins that meet or exceed the EPA Comprehensive Procurement Guidelines for minimum post consumer fiber content. Use of recycled-content paper-towels and toilet paper. Conveying our buying preference for local, recycled and sustainable materials. Developing relationships with manufacturers who are committed to supporting sustainability initiatives with good environmental track records. Including a diverse group of vendors such as minority as well as locally or regionally owned. Encouraging paperless statements and billing from vendors Focusing procurement efforts only on products with an 'Energy Star' rating pending availability Encouraging suppliers to minimize packaging to eliminate excess waste while maintaining strength (consistent with care of the product),  preferably made of recycled materials. Specifying concentrated solid products versus 'ready to use' products reducing packaging, waste and transportation costs. Limit procurement of 5 gallon pails and #10 cans and opting for bag-in-box  or shrink wrap products as they become available to reduce excessive packaging. Minimizing use of disposable dinnerware in the Heilman Dining Center and for catered events whenever feasible.  If the style of the event requires disposible or picnic style tableware we will purchase environmentally friendly prouducts that are: Made from raw materials obtained in an environmentally sound, sustainable manner by companies with good environmental track records. Made of recycled materials, maximizing post-consumer content, using renewable resources as well as biodegradable products. Recyclable or if not, may be disposed of safely.
To Conserve Energy We Will:
Reduce 'Food Miles' referring to the distance product travels from farm to table by purchasing from local vendors which decreases fossil fuels used to transport proudcts. Use natural lighting and ligting sensors. Use high efficiency compact fluorescent light bulbs. Encourage public transportation Conserve water by using the thaw down coolers instead of thawing under running water and cooking vegetables by steaming or sauteeing instead of in water in doing so, saving water and preserving more of the nutrient value of the vegetables. Providing preventive maintenance of all vehicles and equipment.
We Will Recycle:
Glass, steel, aluminum. grease. office paper, toner cartidges, newspaper and corrugated cardboard. Render waste meat by-products and spent cooking oils that could otherwise lead to environmental contamination.  100% of the used frying oil is recycled into high energy fat used in animal feeds or in biofuel replacement for traditional fossil fuels in industry.
Waste Management:
Use of 'Just in time' or batch cooking methods in the Heilman Dining Center to minimize post consumer and pre consumer food waste. Utilize food management software programs to control costs, accurately forecast menus, reduce waste and to increase efficiency. Effectively control inventories, rotate product and keep minimum par levels to reduce spoilage. Use electronic correspondence and forms. Transport small deliveries by electric golf cart instead of large truck to reduce fuel usage. Minimize amounts of generated waste sent to landfills by use of the two pulpers which grinds food scraps, cardboard and paper with water and then extracts the water to produce a dry pulp waste.  This reduces waste up to 85% resulting in fewer trash pickups. Reduce the over-use in automatically dispensing products by accurately setting controls to dispense correct amounts of product with frequent inspections and corrections when needed. Maintain high efficiency dishwashers. Fund the provision of Lug-A-Mugs for carry out beverages as well as provided tangible incentives for those using mugs such as discounts. Work with campus environmental groups to conduct annual waste studies and awareness events.
Our Responsibilities to our Team Members include:
Hiring and maintaining a diverse group of employees Treating each other with respect and courtesy Providing a safe work place environment Investing in education and training for all staff levels Compensating by providing a fair and competitive living wage Educating qualifying staff annually about the tuition remission and education benefits provided by the University.
To Support our Community we will:
Support the Central Virginia Food Bank through food and equipment donations. Provide internship and training opportunities to support our local and state community. Encourage staff support of the University's United Way Campaign Volunteer our skills and talents in support of the local community and provide funding to local food related charities such as Freedom House, the Virginia Food Bank and Meals on Wheels through donated meal credits. Strengthen our ties to our local community by purchasing regionally produced items, such as Virginia Grown or Virginia's Best products when available and affordably priced. ETC will continue to feature a section of Virginia's Finest and organic products
We Challenge You to:
To choose meals responsibly:  WASTE NOT, WANT NOT Stop waste and a growing waistline by portioning your plate.  Try Filling one half of your plate with fruits and vegetables, one quarter of your plate with a lean source of protein like fish, chicken or tofu and fill the remaining quarter with a starch such as brown rice or potatoes.   By portioning your plate, you will not only ensure a balanced meal, but you will also cut down on waste as well.  How many times have your 'eyes been bigger than you stomach'?  If you want seconds, you can always go back for more. Eat seasonally Limit the number of napkins you use Use your Lug a Mug, not only do you help the environment, you get discount beverages at Tyler's Grill. Request paper bags for carryout only at Tyler's Grill and other food service locations BYOB (Bring your own bag) to Eight Fifteen at Boatwright, ETC and the Dean's Den (ETC will give you a 5 cent credit/per bag for using your own bags)  Recycle aluminum cans throughout campus a the designated recycling stations Leave permanent ware in our food facilities (dishes, glasses, utensils, etc) so it doesn't have to be replaced Dine in rather than carry-out whenever possible Properly dispose of packaging and waste Join campuses nationwide and "Go Trayless" when dining at the Heilman Dining Center. It reduces our global impact on the environment by: * Reducing food waste * Reduces ware washing (use of chemicals for washing trays) * Conserves energy * Conserves water