1. Using Sustainability as a Model of Engagement Lessons from the University of Rochester

2. Our Team Laura Ballou Associate Director Wilson Commons Student Activities Cam Schauf Director of Campus Dining Services & Auxiliary Operations Anne-Marie Algier Associate Dean of Students Melissia Schmidt Associate Director Wilson Commons Student Activities Stacey Fisher Assistant Director Wilson Commons Student Activities

3. Overview of Dining Practices PILLARS OF STEWARDSHIP Fresh, Locally Grown Foods Responsible Purchasing Waste Stream Management Education and Awareness

4. Policy Development In 2005, we developed our: Mission Statement University of Rochester Dining Services will strive to conduct its activities in an ecologically sound, socially just and economically viable manner. Dining Services will strive to function as a member of a sustainable community, embodying responsible consumption, promoting ecological literacy and environmentally sound practices among students, faculty, and staff, and supporting these values in the local community

5. Our Commitment to the Community Dining Services defines local as anything grown or produced within New York State with an emphasis on the Upstate

6. Cage free eggs Student involvement – Grassroots – UR Veg (SAVVY) Humane Society Financial Impact

7. Coffee UR Fair Trade Campaign – Discussions – Coffee Tasting Event – Written agreement Grassroots – Sponsoring group – Facilitated future conversations SA – Approved final agreement

8. Coffee Women’s Coffee Connection (now known as Coffee Connection) – Danforth – Eastman – Connections Java City Eco-Grounds program – Hillside Pura Vida – Goergen – Wilson Commons Starbucks – Wilson Commons – Catering

9. Connections Opened fall 2007 in Rush Rhees Library Exemplifies the University’s leadership in sustainable dining 2008 Gold award for Retail Sales – Single Stand-Alone Concept/Outlet – Medium School Judging criteria included: – Menu selection – Food merchandising and presentation – Marketing

10. Recyclemania National Recycling Competition came to campus in 2006 Student lead collaboration with WC Student Activities, Dining Services, Facilities, Residential Life 68,000 pounds of paper, bottles and cans were recorded for 2008’s competition Programs: Recycling Facility Tours, Caught Green Handed, Coffee Cup Sculpture 2009 events: Arboretum tour, Park clean up, local food vendors, over 15 information tables on new sustainable practices, recycling and composting stations Earth Day Student Led Programs (Grassroots)

11. Mount Trashmore Founded 2005 Student lead initiative that works with Facilities, Dining Services, WC Student Activities Goals: 1)Advocate for waste minimization 2) Display how little the campus recycles Three week competition on energy consumption between dorms and fraternity houses Programs: Energy saving tip workshops, Tray-less dinners UR Unplugged Student Led Programs cont.

12. City Cycles Founded in 2004 by 2 students as a free bicycle lending program for UR undergraduates to get students into the community and promote sustainability Funded by Student’s Association and overseen by student government members and one staff person Operates mid April - early November with a fleet of 16 bikes including a tandem 24 hour rental period Partners with a local bike shop to offer bike services on a weekly basis for bike owners and renters Looking to add 2-3 more bikes to fleet per year, increase rental period, and add more bike racks

13. City Cycles City Cycles Stats Ridership continues to increase each year – 2004 =200 rentals – 2005 = 480 rentals – 2006 =735 rentals – 2007= 2206 rentals – 2008= 2226 rentals http://sa.rochester.edu/citycycles/

14. City Cycles

16. UR Biodiesel

18. Fresh, Locally Grown & Produced Foods Total Percentage of Local Food Purchases from New York State (9/07 – 4/08): over 17% This is up more than 14% from four years ago!

19. Fresh, Locally Grown & Produced Foods

20. Responsible Purchasing Cage-free eggs Increased purchases of Fair Trade coffee Partnered with the Women’s Coffee Connection (now known as Coffee Connection) Switched to the Java City Eco-Grounds program in two locations Introduced eco-friendly chemicals from ECOLAB in dining operations

21. Waste Stream Management Reusable mug program Donating leftover product Composting Compostable utensils, plates and bowls Bio-degradable trash bags in Connections Expanded recycling efforts Danforth became “tray impaired” Recycling vegetable oils Introduced reusable bags

22. Education and Awareness 2005 Hired a student Sustainability Coordinator Our October 5 Wilson Commons Wednesday luncheon was titled “Harvest of Rochester”. The event spotlighted local companies and the menu featured local produce. Worked with Grassroots to provide local/organic information and handouts Worked with several groups on the “Hunger Banquet” held in the Meliora in November Worked with the student led UR Fair Trade Campaign to increase student awareness about Fair Trade issues

23. Education and Awareness 2006 Working with our student Sustainability Coordinator, we hosted a “sustainability dinner” Hosted a Fair Trade Coffee tasting event in Wilson Commons in April Hosted a Rochester Farmers Market on campus in October

24. Education and Awareness 2007 Hosted our second sustainability dinner during the “Pathways to a Sustainable World” conference held on campus in April Hosted a Hunger Banquet in the Meliora Restaurant in November 2008 (Spring) Hosted Saranac (local beer) dinner in the Meliora in February Hosted a Local Foods Fair in Danforth in March Hosted Dr. Frank’s Winery dinner in the Meliora in March Hosted “Sustainability in Dining” tours with students

25. Education and Awareness 2008-2009 Hired additional students to work on sustainability Local foods week in fall and spring semester Increased focus on cooperative programming http://www.rochester.edu/sustainability/dining.html

26. Students Connecting with Students

27. What lies ahead? PILLARS OF STEWARDSHIP Fresh, Locally Grown Foods Responsible Purchasing Waste Stream Management Education and Awareness Energy and Water Conservation [new] Green Buildings and Operations [new]

28. Closing Thoughts Dining and Auxiliary set the stage for student relations Transparency Student Government started a Sustainability Committee Free exchange of trends and conferences between offices

29. Thank You ! To learn more please contact: Laura Ballou, laura.ballou@rochester.edu Cam Schauf, cschauf@services.rochester.edu Anne-Marie Algier, anne-marie.algier@rochester.edu Melissia Schmidt, melissia.schmidt@rochester.edu Stacey Fisher, stacey.fisher@rochester.edu