Waste Reduction and Elimination

Recycling

Through a collaborative partnership with the R4 Recycling Program, University Dining Services takes pride in practicing processes that reduce, reuse, or recycle valuable resources.

University Dining Services recycles the following items:

• Carboard, paper products, aluminum, tin, plastics #1 and #2
• Cooking Oil
• E-waste (batteries, electronics, computers, printer cartridges, etc.)

Food Waste and Composting

University Dining Services was approached by the UC Davis studentorganization Project Compost in 2001 to discuss the possibility of a composting collaboration. Since 2001, Dining Services has worked with Project Compost, the department of Grounds and Facilities, R4 Recycling and Jepson Prairie Organics to reduce and eventually eliminate food waste for going to the landfill.

Pre-consumer food waste (kitchen scraps) is collected by Project Compost at many retail units including the Silo Union and several coffee kiosks around campus. Project Compost takes this food waste and turns it into nutrient-rich
compost at the UC Davis Student Farm.

Post-consumer food waste (meat, dairy, eggs, left-over food) is collected by University Dining Services in all three resident dining rooms, the Gunrock Pub, University Catering and the Aggie Stadium. This food waste is shipped to Jepson Prairie Organics and turned into nutrient rich compost for local farms and vintners.

University Dining Services Composting Case Study

Other steps taken to reduce food waste:

• batch cooking
• cooking food to order
• educational activities to increase awareness about waste
• innovative use of left-overs
• trayless resident dining rooms
• Try-a-Taste program

Water Efficiency

To decrease the unnecessary waste of water, University Dining Services is continually assessing our water usage, and making actions in the following areas:

• low flow toilets
• low-flow nozzles in all dishrooms
  
• motion sensor handwashing sinks in kitchen
  
• force-thaw (water bath thawing) only in emergencies
• re-circulating waters troughs in dishroom
  
• Mission Linen, our linen service provider, is a Laundry ESP member
• APEX warewashing system, reduces water use

Energy Efficiency

In order to reduce our global environmental impact, Dining Services has taken steps to decrease energy use.

• appliances cleaned and turned off when not in use
  
• replacing incandescent light bulbs with CFLs
  
• hood vent/smoke sensors to minimize energy impact
  
• individual light switches for regularly occupied spaces
  
• various light reduction practices

Fuel Efficiency

University Dining Services is taking steps towards reducing our dependence on fossil fuels and reducing the use of fossil fuels through the following practices.

• electric vehicle for on-campus deliveries
  
• decreasing food waste shipment load weight by extracting water using pulper
  
• researching an on-campus biofuel project

Natural Resource Efficiency

Good stewards of our natural resources is an important component of University Dining Services sustainability program. The following initiatives are being taken to reduce the use of natural resources:

• 100% recycled paper for all printers, copiers and fax machines
  
• reusing single-sided paper and practicing double-sided printing in all operations
  
• bagless facilities, unless upon request
  
• no plastic bags
  
• biodegradable, disposable cutlery for campus events and catering
  
• paperless orders
  
• working with vendors to provide compostable/recyclable/reusable packaging
  
• bulk packaging and ordering
  
• reusable dishware in resident dining rooms, Gunrock Pub and an option for catering events
  
• styrofoam-free campus