Sustainable Dining

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.

Campus Dining Services has become more actively involved in working with our community to achieve environmental improvements:

Chuck Wagers, Director of Campus Dining Services serves on The College of Wooster Campus Sustainability Committee in addition to having served on The College of Wooster Environmental Task Force. He has also served on the advisory committee to, and as a Wayne County Delegate to the NE Ohio Food Congress Promoting a Healthy, Equitable, and Sustainable Food System in Northeast Ohio.

Peter Wallin, Executive Chef for Campus Dining and Conference Services has:

  • Volunteered at the annual Scarlet Gray and Green Fair at the OSU/ATI campus in Wooster doing display cooking using local ingredients.
  • Implemented a grab and go program using compostable packaging at Ashland Univeristy before coming to Wooster.
  • Was a member of the steering committee for the Local Roots food cooperative in Ashland, Ohio.
  • Attended the World Cooks Tour for Hunger, Johannesburg, South Africa 2003.

Some members of The College of Wooster Campus Dining Services management team have attended seminars and workshops to gain more knowledge to make educated improvements to products and services we offer, including:

  • The 2nd Annual Stinner Summit: Promoting Healthy Agroecosystems and Sustainable Communities
  • NACUFS Purchasing Seminar
  • Participated in a meeting between Kenyon, Wooster, and Denison students, faculty, and staff to discuss the educational implications of sustainability initiatives on campus, with a particular focus on local food use, Modern Egg Farming and Animal Welfare 101.
  • The College of Wooster Campus Dining and Conference Services management team incorporates educational information about the green practices and local foods being incorporated into menus and special events such as catered picnics, catered receptions, students special meals (including the Fall Harvest Local Foods Dinner), daily cycle menus, and weekly local produce menu offerings.