business and environment series: dickson - waste reduction programs, umn dining services

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Waste Reduction Programs University Dining Services – University of Minnesota

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Page 1: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

Waste Reduction Programs

University Dining Services – University of Minnesota

Page 2: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

Tray-less Dining •  Implemented Fall 2008 ‒  Triple bottom line initiative ‒  ENVIRONMENTAL: Conserves water (1.8¢ to 4.4¢ / gallon saved) and

energy used to heat water ‒  Reduces amount of chemical rinse aids used ‒  SOCIAL: Promotes healthier eating by reducing over consumption

and food waste

‒  ECONOMIC: Food waste reduced 1.2 - 1.8 ounces per person per meal

‒  Saves 1.8¢ to 4.4¢ per gallon in water spend

Page 3: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

Apex Warewashing System •  Implemented Fall 2009

–  ECOLAB Warewashing system for cleaning dishware, glassware and utensils –  Saves 12,740 gallons of water and 6,497 kWh of energy annually

–  Reduces energy and water consumption

–  Limits the amount of packaging sent into the waste stream

Page 4: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

Recycling ‒  Participates in comprehensive UMN recycling program (aluminum, paper,

glass & plastic)

‒  Purchases paper products with 100% recycled content

‒  Recycles used fryer oil from all dining locations ‒  Increases air quality and reduces green house gas emissions ‒  Used for bio diesel and animal feed

‒  TerraCycle collection brigades ‒  $0.02 received for every wrapper collected ‒  Money collected is donated to Urban Ventures, a South Minneapolis

non-profit organization

Page 5: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

Organic Composting •  Implemented Fall 2007 ‒  Partnership with Dining Services and UMN Facilities Management

‒  Kitchen & dining room waste collected from 14 dining locations

‒  On average, 30 tons collected monthly

Page 6: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

Biodegradable Packaging ‒  Thermo-formulated from Poly-Lactic Acid (PLA)

‒  Derived from corn resin ‒  Takes 45 days to break down in compost piles

‒  35% packaging converted to biodegradable

‒  Green Team Sustainability Interns

Page 7: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

Reuseable To Go ‒  Diverts plastic/Styrofoam to-go containers from waste stream

‒  Customer purchases reusable container, uses for to-go meal purchase

‒  Returns container upon next visit and exchanges for clean container

‒  Exchange container unlimited number of times at no cost

Page 8: Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

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Questions? www.dining.umn.edu