Dining Services CARES for the Environment!!

What does UNC Dining Services do for the environment?

We take pride in the fact that we strive to take better care of our environment each and every day. We compiled a list of all the things we do, and it ended up being a really long list!! That just shows how much we truly do care. And we're trying to do more every day...

Jump to a specific section: UNC Catering | Retail Dining | Dining Rooms | More Information

UNC Catering

  • Recycle beer & plastic bottles, and aluminum cans
  • Recycle of all cardboard products daily

Retail Dining

  • Einstein Bros® Bagels
    • They have a Certified Fair Trade coffee: Tribeca
    • Recycle plastic bottles – milk jugs, syrup bottles, etc
    • Have a reduced price for coffee refills and/or using your own tumblers/mugs
    • Recycle all card board products daily
  • Starbucks®
    • All coffees considered Certified Fair Trade
    • Have Starbucks recycled tumblers and mugs
    • Have a reduced price for coffee refills and/or using your own tumblers/mugs
    • Recycle plastic bottles – milk jugs, syrup bottles, etc
    • Recycle all card board products daily
    • Coffee sleeves are made of recycled materials
  • Subway®
    • Carryover afternoon bread bake until noon the next day
    • Recycle card board daily
    • Use only one napkin per customer
    • Use only one recyclable plastic for all beverage cups
    • Recycle of all card board products daily
  • Taco Bell® Express
    • Carryover procedures saves an average of 9.5% of total food cost (correlates to waste savings)
    • Recycle of all cardboard products daily
    • Use only one side of re-thermalizer (except during shrimp “limited time offer”) to save energy
    • Use 100% post consumer paper napkins
    • Shut off dishwasher between uses
  • Munchy Mart
    • Eco-products
      • Gelato cups: made from PLA, a plant based plastic BPI certified compostable
      • Coffee cups: meet ASTM standards for compostibility
      • Coffee lids: renewable and compostable
      • Coffee sleeves: made from 100% recycled content with up to 90% post consumer waste
      • Cutlery: plant starch cutlery made from 70% renewable resources and other fillers
      • Cutlery packs: wrapped in store/napkin – no plastic
    • Gelato spoons: biodegradable
    • Creamer pumps, 1.5 liter: replaces single serve creamers to reduce plastic waste
  • Coffee Corners (Kepner, Michener, Turner)
    • Products: supplied by Eco Products Boulder, Co (local)
    • Hot cups: made from 24% post consumer recycled fiber
    • Coffee Sleeve: made from 100% recycled consumer recycled material
    • Cutlery: plant starch cutlery made from 70% renewable resources and other fillers
    • Lids: BPI certified
    • Vanilla Bean Coffee is Certified Fair Trade
    • Recycle all cardboard products daily
    • Reduced price for coffee refills and/or own tumblers/mugs
    • Products supplied by Seattle’s Best
      • A company that’s been nominated by the US Department of State for responsible environmental protections and practices
  • UC Food Court/ Bears Bistro
    • Non-compostable items are 100% biodegradable and made from plant starch (knives, spoons and forks)
    • UC Food Court plates and bowls are biodegradable and compostable
    • Recycle all card board products daily
    • Bears Bistro uses laminated order sheets that can be written on with dry erase markers and reused

Dining Rooms (Holmes, Tobey-Kendel, UC Food Court)

  • Equipment
    • Refrigeration
      • Installed updated refrigeration units to reduce harmful CFC’s
    • Equipment Selection
      • When possible Energy Star appliances are purchased
      • When looking at large equipment such as ovens and fryers, natural gas is often chosen which helps decreases the amount of electricity used
    • Low Flow Sprayers
      • In the dish washing areas spray nozzles have been changed to low flow, high pressure nozzles which allow dishwashers to conserve water when pre-rinsing
  • Food
    • Packaging
      • When writing specifications and working with our suppliers we make an attempt to decrease plastic waste
    • Pulper
      • Pulper machines are used in dish room areas to reduce food waste
        • The machine pulverizes food waste into small particles, it pulls out excess moisture so that the remaining dry pulp can be disposed of or can be used for composting
    • Seafood Selection
      • Dining Services keeps up to date on current issues regarding overfishing, fish farming, production practices, and overall ocean sustainability
        • Seafood is an important part of providing a variety of foods and volatile in regards to sustainability and maintenance of the world oceans
    • Seasonality
      • The department reduces the need for unnecessary shipment of out of season products by constantly adding in-season fresh items and reducing our out-of-season costly goods
    • Bats
      • Dining Services provides leftover overripe fruit to feed the bats for research conducted on campus
  • Practices
    • Production Controls
      • Use a computerized menu management system which allows for monitoring of consumer eating habits that is recorded every meal.
        • By closely monitoring this process, food waste and over production is reduced
    • Follow State Purchasing Rules
      • The state of Colorado strives to purchase products from companies that are environmentally responsible (Procurement Code, CRS 24-103-207.5)
    • Supplier Expectations
      • Dining Services uses a Prime Vendor for the purchases of the majority of supplies used in the campus food service operations; an expectation of the chosen supplier is that they have internal policies in place regarding recycling, sustainability and sound environmental practices
    • Waste Not Program
      • Holmes and TK both support this program as an outlet for using leftovers instead of tossing them or refreezing (which effects quality of product)
    • Waste/Waist Program
      • This program, started in 2005, educates consumers about the amount of food consumed in the “all you can eat” setting and on making smart choices concerning food intake to reduce or maintain waist size when eating in the dining room
    • TK’s Blackboards
      • To avoid the use of line cards, TK has blackboards that are used to display the menu
    • Colorado Proud Program
      • Dining Services takes part in the “Colorado Proud” initiative put forth by the Colorado Department of Agriculture. Besides utilizing the Colorado Proud symbol in the marketing menus; Dining Services also collaborates with the Department of Ag to do cooking Demos in local high schools and elementary schools, TV appearances on local news channels and volunteer work to help at local events that promote the program
    • Relationship with Local Growers
      • Active Participation with professional culinary groups (such as the American Culinary Federation, Colorado Chefs Association and the Department of Agriculture), relationships are being developed with local growers and food suppliers
        • These relationships are the start to ensuring the sustainability of our food supply
      • Dining Services also plants and grows some of our own herbs and vegetables outside TK, Holmes, and the UC
    • Weld County Food Bank
      • Dining Service makes donations to the Weld County Food Bank at the end the semester when excess perishable products are leftover or when we receive slightly dented canned items
    • Earth Day
      • Dining Services has a “lights out lunch” every year to reduce electricity consumption for the day
    • Chemical Usage
      • In partnership with Act Now, Dining Services will continue to evaluate alternatives for chemicals that are environmentally friendly
        • An organic enzyme is used in the grease traps outside of the Dining Rooms to cut the amount of solid waste pollutants that are sent to the waste water treatment plant without using harmful chemicals
    • TK’s Salad Bars
      • TK stopped icing down the salad bars to reduce the energy needed to make the ice that was previously used
  • Recycling
    • Card board products
      • All Dining Services locations recycle daily
    • Soda Cans
      • TK has recycle bins for aluminum cans in the Lobby Entrance
    • Gourmet To Go Bags
      • Meals are packaged in biodegradable and compostable bags made of corn
    • “Bear on the Run” Containers
      • Food and drink containers for meals to go are biodegradable and compostable
    • Fryer Oil to Fuel
      • UNC Dining Services in one of the largest producers of expended fryer oil in Northern Colorado
        • Have partnership with RecycOil, LLC  to recycle fryer oil to provide biodiesel to fleets in the Rocky Mountain Region
    • Recipes and Product Sheets
      • TK ensures that any paper used for these are utilized for both sides and properly recycled afterward
  • Reducing Energy Consumption
    • Automatic Sensor Lighting
      • Holmes and TK have sensor lighting in place in storage locations which shut off when there is no movement
    • Lights
      • Dining room and some office lights are shut off during non-service hours
    • Electric Golf Cart
      • Used for certain events in order to avoid using a car
    • Dining Service Vehicles
      • Operate on 85% ethanol
    • Vending Machines
      • Pepsi reading machines are Energy Star rated
    • Holmes has a solar powered trash compactor
    • Freezer Energy Savings
      • In Holmes and TK the main freezers are designed to be accessible through the refrigeration unit, which reduces the loss of freezer temperature when accessing it.

List updated: Fall 2012

 

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