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
