CSUMB Campus Dining Sustainability 2010

Slide 1: 

The Better tomorrow plan is Sodexo’s plan for a better future. It is our plan to fully embrace this as a roadmap for CSUMB Dining Services. It’s a place where nutrition, health and wellness, local communities and the environment matter. It’s what our customers want. It’s how we’ve always worked. Building a better tomorrow is a big challenge which is only surpassed by our determination to succeed. The Better Tomorrow Plan “Next Steps” California State University Monterey Bay

Three pillars : 

Three pillars WE ARE:Our Group Fundamentals WE DO:3 priorities, 14 commitments for action WE ENGAGE:Dialogue and joint actions with our stakeholders We will Base our “Next Steps” for sustainability here at CSUMB on the Better Tomorrow plan. Utilizing the Three Pillars as are base for this plan WE ARE:Our Group Fundamentals- We will continue to embrace our group fundamentals WE DO:Three priorities and fourteen commitments for actionBy basing our approach on these three priorities we will create sustainable solutions that will address these areas 1. Environment We will embrace and promote Sustainable Supplies through local and sustainable sourcing We will address Water, energy and emissions by reducing our carbon foot print and Water footprint, 2. Nutrition, Health & WellnessWe will continue our commitment to provide education in this area, and expand our healthy options. 3. Local CommunitiesWe will continue to work with our local communities. Through community out reach projects, such as our General Manager participating in a monthly cleanup of the Salinas Homeless shelter neighborhood and our food donations to local charities.

Three pillars : 

Three pillars WE ARE:Our Group Fundamentals WE DO:3 priorities, 14 commitments for action WE ENGAGE:Dialogue and joint actions with our stakeholders WE ENGAGE:Dialogue and joint actions with our stakeholders Employees We will train and coach our employees and engage them in programs and citizenship actions that contribute to a healthier and more sustainable lifestyle. Clients We will support our clients’ sustainability strategy and contribute to strengthen clients’ reputation. Consumers We will help consumers to adopt more healthy and sustainable practices. Suppliers We will engage our suppliers to improve sustainability in our supply chain and involve them in delivering our commitments. Institutions We will regularly consult external stakeholders on strategy and innovation.

Slide 4: 

4

Slide 5: 

Cal State University, Monterey Bay Campus Dining Sustainability

In an effort to educate the campus community, “Weigh your Waste” is conducted twice a semester to help students better comprehend they can help reduce the waste stream. : 

In an effort to educate the campus community, “Weigh your Waste” is conducted twice a semester to help students better comprehend they can help reduce the waste stream. Weigh your Waste

Slide 7: 

Weigh your Waste Students were asked to “Weigh their Waste” During lunch at the Dining Commons.

Weigh your Waste : 

Weigh your Waste Commons Dining Over 200 campus community members participated collecting 47 lbs of edible food waste

Slide 9: 

Weigh your Waste Guests were asked to Weigh their: Napkin Waste Liquid Waste Inedible Waste Edible Waste

Slide 10: 

Campus Dining employee and Associated Student Environmental Senator, Duane Lindsay helping promote: “Waste Facts” Weigh your Waste

Slide 11: 

Weigh your Waste Students with no waste, helping their friend, “weigh his waste”

Slide 12: 

Weigh your Waste Student Promotions Coordinator, Tara Cvek Weighing edible food Waste

Slide 13: 

Weigh your Waste

Slide 14: 

14

Slide 15: 

Aspretto Coffee

Slide 16: 

Every Monday, is Meatless Monday! Vegetarian options are highlighted and added for those taking the pledge to go Meatless on Mondays Meatless Monday

Slide 17: 

Measure Pre-consumer waste

Slide 18: 

Measure Pre-consumer waste CSUMB Campus Dining is 1 of 8 Universities in the nation asked to participate in Lean Path Lean Path is a software system developed to measure and monitor pre-consumer waste

Slide 19: 

Apex Dishwashing Soap

Slide 20: 

Xpressnap Holder Xpressnap Holder Save 30% compared to traditional holders Napkins made from 100% recycled materials Encourage customers to take less Reduce energy Reduce waste According to Xpressnap, enough energy was saved to: Power 600 American homes for an entire year 38 tanker trucks of oil 41 tons of pollutants did not go into the environment 4,131 cubic yards of paper were diverted from landfill space

Slide 21: 

EDEN Composting Program Eliminating Damaging Effects on Nature EDEN, a student group, will begin composting at the Otter Bay Restaurant in mid-October Composting will be done on campus as a continuation of a student’s Capstone Project

Slide 22: 

Recycling & Waste Minimization Recycling bins are located all throughout campus. Existing Practices include the recycling of 100% of recyclables Cardboard • Office paper • Plastics • Aluminum • Steel • Tin • Glass • Plastic wrap 60-70% of overall waste stream is diverted through recycling best practices

Slide 23: 

Bio-mass packaging

Slide 24: 

24 Bio-mass packaging

Slide 25: 

Eco-gecko products inc. All to-go utensils are Renewable, Biodegradable, and Sustainable Look for them while you dine!

Slide 26: 

Verterra Plates & Bowls made from Fallen Leaves

Slide 27: 

Verterra Plates & Bowls made from Fallen Leaves The production process is simple and transparent: After collecting fallen leaves that would normally be burned, steam, heat, and pressure is used to transform the leaves into durable products that will naturally compost in 2 months

Slide 28: 

Marketing & Sustainability All paper advertisement’s created by the Marketing & Sustainability Department is printed on 100% Recycled Paper

Slide 29: 

Sustainable Seafood We are a proud member of the Monterey Bay Seafood Watch Excerpted from Otter Bay Restaurant Menu

Slide 30: 

Natural Chicken Natural Chicken & Meat is served at the Otter Bay Restaurant Excerpted from Otter Bay Restaurant Menu

Slide 31: 

Local Buying quality, fresh, sustainable ingredients is a high priority and enables California State University, Monterey Bay to better serve the global expectations of their guests. California State University, Monterey Bay is proud to support this family of regional suppliers Local produce is defined as within 150 miles

Slide 32: 

Local Examples of Local Produce Local Lindsay olives, milk, eggs, rice, almonds, and walnuts Local Produce is defined as, Produce sourced within 150 miles

Slide 33: 

Santa Cruz Roasting The Otter Express brews Fair trade, Local Santa Cruz Coffee Roasting

Slide 34: 

Local Menu Items Menu items at the Otter Bay Restaurant are sourced Locally Excerpted from Otter Bay Restaurant Menu

Slide 35: 

Local Pastries Local, Palermo Bakery is used for Catering

Slide 36: 

Local Beverages Local, English Ales Beverages offered at the Otter Bay Restaurant

Slide 37: 

Local Pastries Cypress Baking, located in Seaside is used for the Library Café & Otter Bay Restaurant

Slide 38: 

Organic Organic Produce is sourced whenever possible

Slide 39: 

Vegetarian The Dining Commons has a dedicated Vegetarian Entrée Station, as well as many other Vegetarian options throughout the facility The Otter Bay Restaurant has a plethora of Vegetarian options As well as highlights a new Vegetarian dish every Monday

Slide 40: 

Vegan The Dining Commons, Catering, & the Otter Bay Restaurant offers and labels all Vegan dishes At the Dining Commons, Brown rice and beans are always available at every meal

Slide 41: 

Gluten-Free Gluten-free options are always available upon request At Otter Orientation, 90% of the menu served was Gluten-free The Otter Bay Restaurant’s Signature Dessert is Gluten-free Gluten-free desserts were served to all at the Business Showcase Excerpted from Otter Bay Restaurant Menu

Slide 42: 

Trayless Dining Campus Dining began trayless dining on Earth Day 2008 A move that reduced waste by 30 percent

Slide 43: 

Refillable Mug Program Students, Faculty, and Staff are rewarded with our Refillable Mug Program. Discounts are awarded for those who bring Refillable Mugs, helping reduce the waste stream

Slide 44: 

Waste Stream Bulk butter, jam, peanut butter, ketchup, etc., are used to replace to-go condiment packages Plastic bags are not offered for to-go items Customers are encouraged to place bulk condiments directly onto food item or entrée plate to limit the use of soufflé cups Large waffle mix dispenser is used to limit the use of cups Little things count

Slide 45: 

Waste Stream The Dining Commons has a Pulper and Extractor to minimize waste mass

Slide 46: 

Recycling Vegetable Oil Salinas Tallow Company & BIO EASI Salinas Tallow picks up all used vegetable oil on campus and 50% of that oil is recycled. Tallow is partnered with BIO EASI, a company that produces biodiesel for central and northern California

Slide 47: 

Water Reduction Aerators are predominantly 2 .2 GPM or less Frozen items are thawed in coolers APEX Warewashing System Pulper circulates water “Faucet” education (on/off, reporting leaks, etc.)

Slide 48: 

Kitchen Energy/Carbon Lighting T8’s Well-organized coolers Variable speed hood system LCD screens Crushed ice All new equipment purchase meet or exceed Energy Star On/off protocol for equipment and lighting Air curtains in coolers LCD screens are turned off and on