Implementing Sustainability in Campus Dining Services Residential Dining Services

Residential Dining Food Budget 4.3 Million Dollars

Residential Dining Goals 2006 (0-1 year) 1. Organic and Locally Grown Food – increase 1 dining commons salad bar options to 50% local/organic and increase 3 dining commons produce 5-10% 2. Biodegradable Flatware and Disposable Ware – switch all disposables (Catering, Take out Program and Concessions) 3. Composting – research additional options for post consumer waste pick up 4. Green cleaning chemicals – switch 80% cleaning chemicals to green 5. Oil Disposal - Recycle all grease waste for biodiesel fuel 6. Education – educate dining staff, customers and students 7. Food Working Group – establish team of dining staff, campus staff and students, Faculty and Community members 8. Equipment – evaluate costs of maintaining equipment with Energy Star life cycle calculators and purchase Energy Star equipment

1. Organic and Locally Grown Food – Increase ‘verified’ sustainable grown meat, poultry, fish and dairy by 10%. Increase organic and local produce 25%. 2. Vendor Blanket PO’s – All purchase orders contain sustainability criteria. 3. Composting – Compost all post consumer waste 4. Networking – Share with others UCSB’s framework for a sustainable food system 5. Campus Outreach – Partner with other departments at UCSB to reach goals 6. Education and Marketing – Educate and outreach to community 7. Food Manufacturers & Distributors – Influence manufacturers and distributors to provide organic products in bulk recyclable packaging 8. Equipment – Purchase all Energy Star equipment Residential Dining Goals 2007 – 2011 (1-5 years)

Organic Local Produce

Recycling Cardboard, aluminum, plastic, glass, paper, tin, computers and electronic waste 800 Gallons/month Grease for BioDiesel Furniture/Equipment Donations Scrap Metal Batteries Concrete, metal, wood, furniture, carpet and appliances during renovations

Composting 30,000 pounds/month vegetable waste

Resources and Contacts Bonnie Crouse, H&RS Assistant Director Dining Mark Rousseau, H&RS Environmental & Energy Manager Perrin Pellegrin, UCSB Sustainability Coordinator Katie Maynard, UCSB ESLP Project Director UCSB Sustainability UC/CSU/CCC Sustainability Conference

“Sustainability is really a Value – respect, justice, peace and non violence. A Shifting Exploration for Human Improvement.” UC Davis Graduate Student