Sustainability in Your Campus Food Service Program

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Sustainability in Your Campus Food Service Program
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Sustainable Practices in Campus Food Services

• Recycling of Cardboard
• Biodegradable Disposable Products
• Take-out Policies in Winslow
• Portion Control for reducing Food Waste
• Reusable Mug Program
• Composting
• Garden Program
• Use of Local Suppliers to shorten trip time and
  save on fuel usage while supporting local
  business.

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Evaluation of PracticesDisposable Products

• Take Out Containers
• Recycling verses Biodegradable
• Product verses Packaging
• Product Review and Sampling
• Product Selection

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Take Out Containers

• 1300 cases of hinged lid containers used last
  year. Which equates to 325,000 hinged Styrofoam
  containers.
• 834 cases of Styrofoam cups were used last year.
  Which equates to 417,000 cups used last year.
• 127,000 cutlery kits were used last year.
• Imagine all of these items, just from Murray
  State, deposited in the local landfill!

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Can We Recycle?

• Test Program 2007-2008
• Test Locations, Winslow, T-Room, Residential
  Colleges
• What we evaluated was capture the amount of
  product we get back compared to the amount we
  distribute.
• Capture rate..
• Results.
• Conclusion..

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Biodegradable Products

• Where do we go from here?
• To Go To Go
• Utilize existing reusable resources
• Evaluation of Products
• Enviroware, Natureworks Product Selection
• Compliance analysis..

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Products and Programs

• Most all of the biodegradable products used in
  the food service are 100 passive participation.
• Bulk condiments verses packets.
• Pay for Product or Packaging
• Re-usable Mugs for Fall 2008

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Composting

• How it Started
• July 2008 Project Officially Starts
• September 2008 first composted soil turned into
  garden
• September 2008 Products Prepared for the Garden
• September 2008 First Garden Planted
• Student Volunteers
• October 2008 Fresh Grown Produce From Field to
  Plate
• Sustainability Through Responsibility. A
  collaborative effort

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Photos From the Pullen Farm
Nearly completed compost pile
Fruit Trimmings ready for the compost pile
Dumping Completed Compost on the Garden Spot
Compost layering
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Photos from the Pullen Farm
Planting Day
MESS Volunteers at the Farm
Fresh produce from our own Murray State
University farm
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Photos from the Pullen Farm
It takes a lot of Passion to see these type of
projects through. Students are enjoying being a
part of something meaningful and important.
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• "It is exciting. Just think about it, what is in
  Winslow is the last step in the sustainable
  process, we have gone from vegetable trimmings in
  the recycling bin to fresh produce served to the
  student body! Job well done!!!
• -Justin VanHorne

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Thank You!!!