Campus Dining and Conference Services has implemented the following to become more fiscally and socially responsible and operate in a more environmentally sustainable manner.
We are reducing the use of disposable items and their environmental impact:
- Watch this video of our composting at The College.
- Compostable containers, drink cups, and cutlery are made from sustainable resources used for carryout.
- Paper napkins and towels are comprised of unbleached, recycled fibers including post consumer waste.
- Students, faculty and staff have access to a re-usable travel mug (.pdf) supplied by Campus Dining Services to provide a drink discount and reduce disposable waste.
- Bulk purified drinking water provided for catered events in place of individual plastic bottles of water.
- Dining hall salad dressings and most condiments were converted from individual portion control packets to bulk containers with pumps.
We are increasing our use of local foods:
- Dining halls and MacLeod's coffee bar & convenience store offer products from area farmers through Local Roots Cafe & Market, Wooster, Ohio; Moreland Fruit Farm, Wooster, Ohio, Oasis Acres hydroponic greenhouse Orrville, Ohio; Green City Growers hydroponic greenhouse Cleveland, Ohio; Middlefield Original Cheese Co-op, Middlefiled, Ohio; Holthouse Farms, Willard, Ohio.
- Dining hall menus feature fresh locally grown produce such as tomatoes, peaches, pears, grapes, strawberries, corn, beans, apples, squashes, and potatoes supplied by local farmers, and student-run on-campus gardens when in season.
- Dining hall menus feature locally produced cheese, chicken, meats, and dairy. Fresh chicken is all-natural, growth hormone and steroid free. Liquid milk is rBST-Free.
- Dining Halls offer coffee roasted by a family owned company in Ohio, exclusively serving fair trade, certified organic Wooster Blend.
- Approximately 36% of all food purchase is defined as local the AASHE STARS program (grown within 250 miles of The College of Wooster campus.
We attempt to minimize our energy use and minimize our landfill impact:
- The main dining hall conveyor was converted to allow for trayless dining, eliminating the use of cafeteria trays - saving energy, water, chemical use, and staff handling time.
- Waste vegetable oil from kitchen deep fryers is collected and recycled by a professional service.
- Campus deliveries are made using electric cart whenever possible.
- Kitchens recycle all metal, glass, plastic, and cardboard from food packaging.
- Dishwashing machine with eco-rinse feature reduces water consumption nearly 50%.
- Pulper in the main dining hall dishroom saves water and reduces volume of food wasteby 90% before taken to the compost facility.
- CFL dining room lighting replaced incandescent bulbs for 700,000 watt per day savings.