UW-W Dining Services & Sustainability

Dining Services and Sustainability : 

Dining Services and Sustainability

Reusable Bottles : 

Reusable Bottles Project Green Thumb, September of 2009: Elimination of Styrofoam cups at Drumlin and Prairie Street Market Chartwells provides reusable cold drink bottles to ALL campus residents at no charge. Bottles are intended for use in place of disposable cups – 3700 bottles in total As of March of 2010, there have been nearly 34,000 uses of theses bottles – the equivalent of 68 cases of cups

Greenware on our Campus : 

Greenware on our Campus What is “greenware?” It’s material that is made from plant material rather than plastic For cold beverages Annually renewable resource Actually begins breaking down at 105° Commercially compostable Used at the University Center (cups), packaged salads (across campus)

Ecotainers on our Campus : 

Ecotainers on our Campus What is an “ecotainer?” It’s a cup made with paper harvested in accordance with the Sustainable Forestry Initiative and lined with a plant-based materials Hot Beverages Annually renewable resource Commercially compostable Used at the University Center (cups), packaged salads (across campus)

Local Purchases : 

Local Purchases Fall of 2009: Purchased over 1 Ton of local produce

Flexitarian : 

Flexitarian Encouraging customers to choose meatless foods Why? According to Deanne Brandstetter, VP Nutrition and Wellness, Compass Group, “Eating flexitarian can have a positive impact on your health. Vegetable sources of protein, especially legumes and grains, are packed with vitamins, minerals, phytonutrients and are good sources of more healthful unsaturated fats. They also have no cholesterol, are generally low in saturated fat and often are lower in calories than animal proteins.”

Flexitarian : 

Flexitarian Environmental Impact The United Nation's Food and Agriculture Organization reported that animal agriculture contributes 18 percent of all greenhouse gas emissions—more than all forms of transportation combined. Endorsed by the Humane Society of the United States

Sustainable Seafood : 

Sustainable Seafood Over Fishing: Overfishing means catching fish faster than they can reproduce. Overfishing pushes the fish population lower and lower, until fish are so few that fishermen can't make a living any more. For example: cod were once so plentiful off the coast of New England that boats had trouble pushing through them. Now the cod are nearly gone, and a centuries‐old fishing tradition is ending.

Sustainable Seafood : 

Sustainable Seafood By Catch: According to the United Nations Food and Agriculture Organization, one in four animals caught in fishing gear dies as bycatch—unwanted or unintentional catch. Tons of fish are tossed out, dead or dying, because they're not the kind the fishermen wanted to catch. Sharks, swordfish and red snapper are just a few of the fishes harmed by accidental kills. Bycatch often takes young fish that could rebuild depleted populations if they were allowed to grow up and breed.

Sustainable Seafood : 

Sustainable Seafood Habitat Destruction: Bottom trawlers catch fish by dragging nets across the seafloor. Some trawlers put rockhopper gear, including old tires, along the base of their nets to roll over rocky reefs so they can catch fish hiding between the rocks. Dredges drag nets with a chain mesh base through soft sand or mud to catch scallops and sea urchins. These types of fishing

Sustainable Seafood : 

Sustainable Seafood Aquaculture Waste from the fish passes freely into the surrounding environment, polluting wild habitat. Farmed fish can escape and compete with wild fish for natural resource. Escaped fish can interbreed with wild fish of the same species, compromising the hardiness of the wild population. Diseases and parasites can spread to wild fish living near or swimming past net pens.

Sustainable Seafood : 

Sustainable Seafood Aquaculture Waste from the fish passes freely into the surrounding environment, polluting wild habitat. Farmed fish can escape and compete with wild fish for natural resource. Escaped fish can interbreed with wild fish of the same species, compromising the hardiness of the wild population. Diseases and parasites can spread to wild fish living near or swimming past net pens.

Sustainable Seafood : 

Sustainable Seafood Partnership with Monterey Bay Aquarium Commitment made by Compass Group in 2006 Seafoodwatch.org : classifies seafood choices as Best, Good Avoid

Sustainable Seafood : 

Sustainable Seafood The Results: Removed close to 300,000 lbs. of Atlantic Cod since 2006 and eliminated Atlantic cod from its order guides Decreased its unsustainable shrimp purchases by 835,000 lbs Decreased its unsustainable salmon purchases by 192,000 lbs Increasing its purchasing of sustainable (wild) salmon by 49%

Sustainable Seafood : 

Sustainable Seafood The Results: Dropped 1.046 million pounds lbs. of unsustainable seafood from its purchasing invoices, and Eliminated 12 species from its order guides, based on the “Avoid” list Increased sustainable seafood purchases by 5.5 million pounds In recognition of their accomplishments, Compass Group received an award from Monterey Bay Aquarium at their Cooking for Solutions conference in May 2009.