1. Waste Reduction Programs
University Dining Services –
University of Minnesota

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Questions?
www.dining.umn.edu
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