Food Team

Members: Bonnie Crouse (Co-chair), Sue Hawkins (Co-chair), Megan Carney, Terry Thomas, Mark Rousseau

H&RS Contact: Bonnie Crouse
UCen Contact: Sue Hawkins

Team Mission

To create a regional closed loop food system that includes criteria for all purchasing, food preparation and service, presentation, cleaning and waste disposal, equipment and supplies, facility design and renovation and utilities.

Goals


  • To provide the highest quality, healthy and nutritious foods without additives, pesticides or preservatives.
  • To reduce food and waste generation.
  • To use waste products to generate other sources of energy.
  • To reduce use and depletion of energy sources – gas, electric, water.
  • To educate staff and customers so they can understand the importance of this program and everyone can do their part to help.
  • To reduce transportation of goods – thus reducing energy consumption.

Accomplishments - H&RS


  • 10% of produce purchases organic and locally grown.
  • Created new distributor agreements with the local farmer's market and other local farmers.
  • Purchase sustainably harvested seafood.
  • Purchase ENERGY STAR food service equipment.
  • 100% of disposable serviceware products are compostable.
  • 100% of recyclable materials in dining operations are recycled.
  • 8,000 gallons of used cooking oil recycled into biodiesel.
  • 100% of pre-consumer food waste is composted.
  • Started a pilot post-consumer composting program in De La Guerra Dining Commons.
  • Formed the Community Sustainability Committee with members from campus, local non-profits, and local farmers.
  • Student Fellowship Intern program.

Accomplishments - UCen


  • 7% of produce purchases organic and locally grown.
  • 74% of coffee purchases are organic, fair trade, or a combination of both.
  • 6,000 gallons of used cooking oil recycled into biodiesel.

Resources

Housing & Residential Services - Dining Services
University Center Dining Services