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Sustainability Initiatives

 

Dining Services Supports EcoHouse and Spring Valley Farm
UConn students who are members of the EcoHouse living and learning community can opt to live on Spring Valley Farm, where they learn about organic farming and sustainable agriculture during their time in Storrs. Produce grown on the farm is used by Dining Services at Whitney/Local Routes Dining Unit. Senior Trevor Biggs talks about life on the farm in this "One Student. One Story". video on UConn Today: http://youtu.be/XMZIy4WPW2k

eCorect
Click to enlarge


Process

Whitney, Buckley and South Dining Facilities and eCorect
Whitney Buckley and South have installed eCorect composters. Food waste is loaded into the eCorect and waste is recycled as water and highly concentrated organics. The materials are then used by UConn campus landscapers.

Dining Services Recycles
The Department of Dining Services works with a local company, Willimantic Waste Paper, which offers a full range of recycling, collection, and disposal services. They now offer a unique "single stream" trash recycling concept. Click on the links to watch this concept in action.
http://www.dining.uconn.edu/cooking_demo_videos.html
http://youtu.be/Z_H-B0jeFhE

The Department of Dining Services is the largest consumer of Connecticut grown produce in our state, purchasing from over 30 local farms and spending over $500,000 per year on locally grown food items. The campus also maintains two working one acre gardens and several hundred acres of traditional farm and pasture land; all which employ student labor for their maintenance. We are proud to support the University of Connecticut and our local economy.

Dining Services is constantly looking at ways to decrease our impact on UConn's carbon footprint and some of the other sustainability initiatives we have adopted are:

  • Waste cooking oil produced in campus dining units and retail outlets is used to power the UConn shuttle buses.
  • South Dining, one of UConnís largest dining units, has implemented a pilot food composting system that recycles almost 100% of food waste for that location using an in-kitchen decomposer. Waste product is used to nourish the campus water treatment facility.
  • All milk in the dining halls is hormone and antibiotic free, and 30 percent of eggs are cage free.
  • Exclusively fair trade coffee is served on campus.
  • Compostable plates and utensils are used in Cafes and Food Court.
  • Discount opportunity for customers who choose to participate in a reusable container program

Dining Services Gets an "A" on the College Sustainability Report Card
The College Sustainability Report Card is designed to identify colleges and universities that are leaders in sustainability. The aim is to provide accessible information for schools to learn from each other's experiences and establish more effective sustainability practices. The College Sustainability Report Card, found at GreenReportCard.org, is the only comparative evaluation of campus and endowment sustainability activities at colleges and universities in the United States and Canada. GreenReportCard.org provides in-depth sustainability profiles for hundreds of colleges in all 50 U.S. States and in Canada. The profiles of 300 schools were created using information gathered through independent research and well as through voluntary responses from school administrators to three surveys. Grades were determined by assessing performance across 43 indicators. While Dining received an A, UConn's overall rating was B+. Visit http://www.greenreportcard.org/report-card-2011/schools/university-of-connecticut-storrs to view how UConn performed overall.

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Local Routes News publicizes local food events, highlights people & groups making a difference in the local food community, and informs readers about local, sustainable and organic foods.

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