People and Planet  Davidson College Dining Services Sustainability Program 2009 - 2010 Davidson College Dining Services is a leader in creating sustainable business practices for our products and services. We work in partnership with our suppliers, customers and employees to do less harm and more good in this global challenge.        D.C.P. The following are ongoing programs:  PRODUCT OFFERINGS ·        Fair Trade Coffee: The coffee served by Dining Service is certified both Fair Trade and Organic.   S&D Coffee, our supplier,  currently supports Coffee Kids®, an international non-profit organization established to improve the quality of life for children and families who live in coffee growing communities around the world. Buffalo & Spring, our current S&D coffee brand contributes 10 cents for each pound of coffee sold to the foundation.  .         Bottled Water:  Encouraged the reduction of bottled water use on campus by offering more bulk water with biodegradeable cups at events. ·        Organic herb and vegetable garden: In conjunction with the grounds department, Dining Services will grow fresh herbs and vegetables  in gardens at the front of Vail Commons during spring and summer months for use in production. .            Red Baskets:  Reusable red baskets have replaced the disposable plates and trays previously used at the Cafe, Wildcat Den and the Outpost. .          Biodegradable:  When disposable products are necessary, we have switched to all biodegradable / compostable plates, cups and flatware. ·        Napkins:  Dining Services are now using 100% recycled paper product napkins in Vail Commons, Union Café and the Wildcat Den.  Napkins have also been relocated to the dining room tables in Vail Commons to reduce consumer consumption. .       Scratch kitchen:  Vail Commons produces most all it's food from scratch, this reduces the use of many packaged items, thus reducing package disposal. RECYCLING AND WASTE ·        Unused prepared foods leftover in excess:   When possible, excess prepared foods are donated to Second Harvest Food Bank ·        Waste Pulper Recycler:  Waste pulpers grind and mix organic matter, such as food scraps, cardboard, and paper, with water and then extract most of the moisture to produce a dry, pulp reducing waste volume by up to 85 percent. This process reduces the number of trash pick-ups; labor needed to haul wastes to pick-up area, eliminates sorting paper from food waste and reduces potential rodent and insect problems. ·        Used Fryer Oil:  Partner with a local entrepreneur for pick up and reuse as bio-diesel fuel. ·        Recycle – We recycle our office paper, metal cans, glass and plastic.  New employees are taught the procedures and value of recycling.  A large recycle dumpster is located behind Vail Commons. ·        Cardboard Boxes: Davidson College has averaged 30 tons of cardboard recycled each year for the last 3 years.  The rebate fluctuates due to the market price.  Price per ton for cardboard has bounced as low as $27.50/ton and as high as $54.00/ton.  Vail and the Café are the main sources of cardboard on campus.  In addition, Vail Commons also makes boxes available to students at the end of the semesters for use in packing and moving. ·        China, flatware, glasses – are washed and reused in main Dining hall to reduce paper waste. ·        At the Union Café, in conjunction with the CATSCUPP program, customers may bring in other cups (up to 32 ounces) to receive a discount on coffee and fountain sodas. ·        Bar towels – are washed and reused in all dining locations to reduce paper waste. ·        Product Packaging - Bulk dispensing of products at Vail Commons, instead of portion packaging, to reduce packaging waste. ·        Composting –  All Dining Service facilities are collecting their food waste and sending it to the grounds department.  The food waste is then processed to make compost to be used on campus. GENERAL AND ADMINISTRATIVE ·        Equipment Replacement:  Energy efficient equipment purchased for Phase 1 of Vail Renovation: Induction Burners are one of the best pieces of energy-efficient equipment on the market. The cook tops generate heat only when the pan comes in contact with the surface, heating the food at its core quickly and thoroughly without releasing excess energy. Other energy efficient appliances installed in Phase 1 include the TurboChef-Tornado, Exhaust Hood System and Combi Oven. ·        Office Printing- Removal of all desk top printers to one central printer. Centralized printing reduces printer cartridge waste and costs associated with unnecessary printing.  Central printing also provides an ergonomic advantage by encouraging staff to move around the workplace.  ·        Dry Erase Boards  - These boards are located thruout Vail Commons to help reduce paper useage. ·         Printing Paper  - Swithched all printer paper to a 100% post consumer recycled paper product. ·        Billing to customers is done electronically – eliminating the need to print and mail bills and statements. .         Job Training - Vail Commons partners with Mooresville and Hopewell high schools to provide job traing to students with disabilities.  This improves the students' ability to enter the public workforce after leaving high school. .        Wellness Program - The staff of the Dining Service department are voluntarily participating in an employee wellness program.   We believe employees that are healthy by choice are more apt to embrace the environmental issues and sustainable goals of the department. ·        Food Supplier Partnership:   Sustainability is included in the mission statement for US Foodservice: We believe that employing innovative approaches to good stewardship of the environment and better engagement with our internal and external communities is part of being an efficient, profitable and responsible company    Striving for sustainability not only increases our leadership, creativity, and learning potential but also enhances the pride, dignity, and satisfaction of our stakeholders    Thus, we view Corporate Responsibility and Sustainability (CRS) not only as our obligation, but also as an area of opportunity for U.S. Foodservice -- excerpt from USF Internal CRS Advisory Council Charter