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Creating Sustainable Dining Options: Barriers and Hopeful Solutions for Feeding Hungry Students
- College of Charleston (SC)
The presenters share their experience with analyzing the College of Charleston's (SC) current student dining options. Currently there is minimal institutional and contractural support for sustainable dining options, such ...
- Posted Feb. 26, 2016
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The Role of Dining Services in Sustainability Programming
- Ithaca College (NY)
Ithaca College and their food service provider, Sodexo Corporation, have worked together since 2009 to give continued support to the campuses Climate Action Plan through a Comprehensive Energy Initiative. Staffers ...
- Posted Feb. 26, 2016
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Animal Free Dining: The University of North Texas' Success with an All Vegan Dining Hall
- University of North Texas (TX)
The presentation will focus on the essential tools needed to integrate animal free diet options into campus dining services. Topics will include partnerships between dining services and sustainability programs, the ...
- Posted Feb. 26, 2016
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Fostering a Local Food Procurement System: UVa Dining's Relationship with the Local Food Hub
- University of Virginia (VA)
Interest in local and sustainably produced food is at an all-time high on college campuses, as illustrated by the rising number of campus gardens and courses on local foodsheds. The ...
- Posted Feb. 26, 2016
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How can a college or university integrate sustainable and environmental friendly practices into their dining service program?
- Marist College (NY)
As the movement for sustainable and healthy foods spreads across the United States and throughout the world, our campus food service operations are directly impacted. This program provides inspiration and ...
- Posted Feb. 26, 2016
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Student-led dining efficiency projects yield sizzling savings
- Alliance to Save Energy (CA)
University student groups collaborated with dining services to achieve substantial savings through a multi-faceted project approach. Students launched a "de-lighted dining" campaign to have eating areas lit only by daylight ...
- Posted Feb. 26, 2016
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CHEFS: Estimating Life Cycle GHG Emissions from Campus Dining Services and Contributing to Vital Research
- Clean Air-Cool Planet (NH)
Clean Air-Cool Planet created CHEFS, or Charting Emissions from Food Services, to help institutions estimate emissions from the entire life cycle of food they serve, from farm to campus. CHEFS ...
- Posted Feb. 26, 2016
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College Dining Services uses Intern Program to Achieve Sustainability Goals
- College of William & Mary (VA)
The College has made great strides in sustainability in a very short amount of time. Just three years ago, the College had no formal recycling program and sustainability was a ...
- Posted Feb. 26, 2016
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Implementation of Student Driven Sustainability Initiatives: Ithaca Dining Services
- Ithaca College (NY)
How to put into practice initiatives that conserve natural resources, are economically friendly, that mirror a college's commitment to sustainability. Beginning in 2008, we have established numerous sustainability proposals ...
- Posted Feb. 26, 2016
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Partnerships in Food Waste Reduction at Michigan State University- Academics and Operations
- Michigan State University (MI)
At Michigan State University, Being Green is what we do. The total campus population includes over 45,000 students, with approximately 17,000 living on campus with the Division of ...
- Posted Feb. 26, 2016
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Successful Composting-University of Tennessee-A Collaborative Compost Partnership-ARAMARK Volunteer Dining
- University of Tennessee at Knoxville (TN)
The food service industry produces large amounts of food during daily production. Although food service businesses strive to create minimal amounts of waste, items such as lemon peels, apple cores ...
- Posted Feb. 26, 2016
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Healthy People, Healthy Planet: Aligning U.Va. Dining's Nutrition and Sustainability Efforts
- University of Virginia (VA)
Since the advent of U.Va. Dining Service's Green Dining Campaign in 2006, food, environment, and health have all been linked to ongoing conservation efforts. The group's formal ...
- Posted Feb. 26, 2016
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Measuring Sustainable Dining with the Real Food Challenge Calculator
- Eastern Washington University (WA)
- Real Food Challenge (MA)
There's no question that determining the sustainability of a college dining hall-and other foodservice operations-is difficult. Between dealing with confusing and often competing claims about food sustainability to actually ...
- Posted Feb. 26, 2016
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Lunch Ladies and LEED: Dining Facilities in Sustainable Design - A Case Study of Fort Lewis College's Student Union Center
- Fort Lewis College (CO)
- Ricca Newmark Design
Dining facilities demand excessive energy, are water intensive and produce much waste, complicating design, construction and operational program requirements when creating a sustainable building. At Fort Lewis College in Durango ...
- Posted Feb. 26, 2016
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Feeding Innovation in Sustainability: Ithaca's Comprehensive Dining Energy Plan
- Ithaca College (NY)
Sodexo's Facility Management team approached Ithaca College with a proposal to conduct a comprehensive energy audit of all food service facilities on campus (3 board dining halls, 1 food ...
- Posted Feb. 26, 2016
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UNT Dining Services: Going Green One Plate at a Time
- University of North Texas (TX)
At UNT Dining Services we understand that sustainability is a delicate balance between improving lifestyle choices and a feeling of well-being, and preserving natural resources on which we and future ...
- Posted Feb. 26, 2016
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Assessing Sustainability in the University of Chicago Dining Halls: Food, Energy and Greenhouse Gas Emissions
- University of Chicago (IL)
Sustainability proponents are increasingly calling on academic institutions to render their food procurement practices more sustainable. "Locally produced" and "organic" are currently the only two available sustainable options, with availability ...
- Posted Feb. 26, 2016
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Trayless Dining: The Triple Bottom Line Business and Social Case
- Aramark (PA)
Trayless dining is recognized as a significant opportunity to introduce sustainability into the dining stream. It represents a true triple bottom line initiative with environmental, economic, and social benefits. Yet ...
- Posted Feb. 26, 2016
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A Comprehensive Case Study of Sustainable Dining Facilities Across Three Campuses:
- Bruner/Cott Architects (MA)
This presentation will explore in detail the sustainable and environmental dining hall and food service measures and techniques of: - the new LEED Gold certified Commons Center at Vanderbilt University - the ...
- Posted Feb. 26, 2016
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Learning Through Eating: Bringing Campus Dining Operations into an Introductory Environmental Science Course
- University of Wisconsin-Madison (WI)
Sustainability initiatives in higher education often flourish as the result of cross-functionality of teaching, research, and operational staff. At the University of Wisconsin - Madison, the Nelson Institute for Environmental Resources ...
- Posted Feb. 24, 2016
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AASHE Interview Series: Yoni Landau and Danny Spitzberg of CoFed
- CoFED (NM)
CoFED, the Cooperative Food Empowerment Directive, supports over 40 student teams in regions across North America. CoFED serves as a network and training program that empowers students to create ethically-sourced ...
- Posted Feb. 24, 2016
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Greening the Campus: Converting Organic Waste to Energy
- Rochester Institute of Technology (NY)
This project explores the potential waste-to-energy (WtE) technologies based on current conditions at Rochester Institute of Technology (RIT) (e.g., waste resource availability) by proposing the following three feasible WtE ...
- Posted Feb. 24, 2016
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Should We Do It? An Economic Analysis of the Costs and Benefits of a Local and Sustainable Food System at Davidson College
- Davidson College (NC)
Globalization created the conventional food system and its numerous negative effects such as environmental degradation, the loss of food cultures, antibiotic resistance, unsustainable energy use, increased food insecurity, unfair exploitation ...
- Posted Feb. 24, 2016
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Natural Resources for the Public Good: A Student Campaign to End the Sale of Plastic Water Bottles and Fight Water Privatization at the University of California, Santa Cruz
- University of California, Santa Cruz (CA)
Student campaigns to end the sale of plastic water bottles have grown in popularity in the United States over the past five years. However, most campaigns rely on information dissemination ...
- Posted Feb. 24, 2016
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Best Practices for Starting Sustainable Food Cooperatives in University Communities
- University of California, Berkeley (CA)
This study makes recommendations for starting new student-run food co-ops (grocery stores, cafes, delis and other eateries), based on the findings of an investigation on seven co-ops in university communities ...
- Posted Feb. 24, 2016
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Time to Get Real: A Food Assessment of Dining at Pomona College
- Pomona College (CA)
It is well established that current conventional food production practices contribute significantly to environmental degradation and climate change, compromise the well-being of workers and animals involved, and produce foods of ...
- Posted Feb. 24, 2016
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Understanding the UCSD Market for Sustainable Foods: The Sustainable Agrifood Systems Fellowship
- University of California, San Diego (CA)
If UC San Diego is serious about becoming a university leader in sustainability, it is imperative that more attention and resources be directed toward its food system, and in particular ...
- Posted Feb. 24, 2016
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Sustainable Seafood at the University of Minnesota
- University of Minnesota, Twin Cities (MN)
The ultimate goal of this project is to transform the process by which seafood is purchased and consumed at the University of Minnesota, Twin Cities. Currently, no criteria concerning sustainability ...
- Posted Feb. 24, 2016
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Sustainable Food Systems at UC Berkeley
- University of California, Berkeley (CA)
In the arena of sustainability, we are continually finding ways to reduce our energy and water footprints. But food is essential. It is true that many developed nations have a ...
- Posted Feb. 24, 2016
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Appalocal Food: Establishing a farm-to-college program at Appalachian State University
- Appalachian State University (NC)
Farm-to-college programs promote and serve locally produced foods in campus cafeterias. The benefits of integrating local food into institutions of higher education are numerous including supporting local farmers and the ...
- Posted Feb. 24, 2016
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Food and Fuel: Biogas Potential at Broward Dining Hall
- University of Florida (FL)
Biogas, a sustainable natural gas equivalent, can be produced from food waste using anaerobic digestion. Large amounts of food waste are produced at campus dining halls. The goals of the ...
- Posted Feb. 24, 2016
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