Sustainability
"Green" Eating at RC
Dining Service makes every effort to do our part to minimize our impact on the environment. Our "waste not, want not" philosophy is one we continually strive to improve upon. Our focus is on reducing the necessary resources needed to operate our department. We want to create awareness and educate our community on how we can all do our part. We continually evaluate our practices and implement new ones where viable opportunities exist. Some of these "green" practices include:
- Engage with RC Sustain and campus community members interested in sustainability
- Support the funding of AASHE membership
- Conduct waste audits
- Reduce, Reuse, Recycle
- Use of china whenever possible
- Trayless Initiative
- Waste Awareness Campaign
- Elimination of Styrofoam
- Corn-based plastic and post-consumer recycling containers
- Local purchasing program
- Food inventory controls
- Donate appropriate leftovers to local food banks and shelters
- Engage with students and groups who work to address food access
- Water service instead of bottled water
- Energy conservation
- Water and chemical efficiency
- Reusable cleaning cloths
- Preventative maintenance on equipment
- Community farm and herb garden
- Bulk purchasing to reduce packaging
- Electric golf cart for small on campus deliveries
- Grease filtering and recycling
- Plastic, can and cardboard recycling
- Napkins made from 100% recycled fibers