People and Planet
Davidson College Dining Services
Sustainability Program 2012
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.
Sustainability is not a destination, it is a journey.
The following are ongoing programs:
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.
The eggs offered on the breakfast menus are cage free.
The hamburger patties used in Vail commons are all natural. 100% USA Real Angus cattle sourced from over 250 family ranches. No antibiotics, steroids or hormones used. Vegetarian fed and no feed supplements.
The sustainable seafood we serve is caught or farmed in ways that don't damage the environment. Our careful purchasing makes it easy for you to enjoy an ocean-friendly meal. We follow the guidelines of the Monterey Bay Aquarium Seafood Watch program.
Davidson Dining only uses biodegradable bottles
Organic herb and vegetable garden
In conjunction with the grounds department, Davidson Dining will grow fresh herbs and vegetables in gardens at the front of Vail Commons during spring and summer months for use in production.
Reusable red baskets have replaced the disposable plates and trays previously used at the Outpost and Wildcat Den.
|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.
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.
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.
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.
are washed and reused in all dining locations to reduce paper waste.
Bulk dispensing of products at Vail Commons, instead of portion packaging, to reduce packaging waste.
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.
The tables and chairs in Vail Commons are being sanatized with ionized tap water. This eliminates the need for chemical usage.
GENERAL AND ADMINISTRATIVE
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.
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.
Swithched all printer paper to a 100% post consumer recycled paper product.
as the departmental golf cart are being replaced, they are being replaced with electric carts.
The upper ceiling lights in the Vail Commons dining room have been converted to enegry efficient LED lights.
to customers is done electronically – eliminating the need to print and mail bills and statements.
Vail Commons partners with Mooresville High School to provide job traing to students with disabilities. This improves the students' ability to enter the public workforce after leaving high school.
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