Waste Reduction Programs  University Dining Services –    University of Minnesota
Tray-less Dining•  Implemented Fall 2008  ‒  Triple bottom line initiative  ‒  ENVIRONMENTAL: Conserves water (1.8¢ to 4.4...
Apex Warewashing System•  Implemented Fall 2009  –  ECOLAB Warewashing system for cleaning dishware, glassware and  utensi...
Recycling‒  Participates in comprehensive UMN recycling program (aluminum, paper,   glass & plastic)‒  Purchases paper pro...
Organic Composting•  Implemented Fall 2007  ‒    Partnership with Dining Services and UMN Facilities Management  ‒    Kitc...
Biodegradable Packaging‒  Thermo-formulated from Poly-Lactic Acid (PLA)   ‒  Derived from corn resin   ‒  Takes 45 days to...
Reuseable To Go ‒  Diverts plastic/Styrofoam to-go containers from waste stream ‒  Customer purchases reusable container, ...
Questions?www.dining.umn.edu                     8
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Business and Environment Series: Dickson - Waste Reduction Programs, UMN Dining Services

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

  1. 1. Waste Reduction Programs University Dining Services – University of Minnesota
  2. 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. 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. 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. 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. 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. 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. 8. Questions?www.dining.umn.edu 8

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