Recycling and Waste Management
- We will recycle glass, steel, aluminum, grease, office paper, toner cartridges, newspaper and corrugated cardboard.
- We will render waste meat by-products and spent cooking oils that could otherwise lead to environmental contamination. One hundred percent 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.
To minimize waste, Dining Services will:
- Use "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 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 waste sent to landfills by using two pulpers, which grind food scraps, cardboard, and paper with water, then extract the water to produce a dry pulp waste. This reduces waste up to 85 percent, resulting in fewer trash pickups.
- Reduce 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, and provide incentives for those using mugs.
- Work with campus environmental groups to conduct annual waste studies and awareness events.