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Implementing Sustainability in Campus Dining Services Residential Dining Services

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Campus Sustainability Plan: Food - PowerPoint PPT Presentation

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Implementing Sustainability in Campus Dining Services Residential Dining Services. Residential Dining Food Budget . 4.3 Million Dollars.

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Residential Dining Goals 2006 (0-1 year)1.Organic and Locally Grown Food – increase 1 dining commons salad bar options to 50% local/organic and increase 3 dining commons produce 5-10%2.Biodegradable Flatware and Disposable Ware – switch all disposables (Catering, Take out Program and Concessions)3.Composting – research additionaloptions for post consumer waste pick up 4. Green cleaning chemicals – switch 80% cleaning chemicals to green5.Oil Disposal - Recycle all grease waste for biodiesel fuel 6.Education – educate dining staff, customers and students7.Food Working Group – establish team of dining staff, campus staff and students, Faculty and Community members8.Equipment – evaluate costs of maintaining equipment with Energy Star life cycle calculators and purchase Energy Star equipment


Residential Dining Goals 2007 – 2011 (1-5 years)

1. Organic and Locally Grown Food – Increase ‘verified’ sustainable grown meat, poultry, fish and dairy by 10%. Increase organic and local produce 25%.2.Vendor Blanket PO’s – All purchase orders contain sustainability criteria.3.Composting – Compost all post consumer waste4. Networking – Share with others UCSB’s framework for a sustainable food system5.Campus Outreach – Partner with other departments at UCSB to reach goals6.Education and Marketing – Educate and outreach to community7.Food Manufacturers & Distributors – Influence manufacturers and distributors to provide organic products in bulk recyclable packaging8.Equipment – Purchase all Energy Star equipment


Cardboard, aluminum, plastic, glass, paper, tin, computers and electronic waste

800 Gallons/month Grease for BioDiesel

Furniture/Equipment Donations

Scrap Metal


Concrete, metal, wood, furniture, carpet and appliances during renovations


30,000 pounds/month vegetable waste


Resources and Contacts

Bonnie Crouse, H&RS Assistant Director Dining

[email protected]

Mark Rousseau, H&RS Environmental & Energy Manager

[email protected]

Perrin Pellegrin, UCSB Sustainability Coordinator

[email protected]

Katie Maynard, UCSB ESLP Project Director

[email protected]

UCSB Sustainability

UC/CSU/CCC Sustainability Conference 2007


“Sustainability is really a Value – respect, justice, peace and non violence.

A Shifting Exploration for Human Improvement.”

UC Davis Graduate Student