Sustainability

SRU Dining Services Sustainability Efforts

Below is a list of sustainability efforts in effect within the Dining Services operation

Composting

Beginning as a grant program in 2004, Dining Services has partnered with the Macoskey Center on a composting project. Pre-production food waste is gathered from the dining hall for the production of compost which is used on the Macoskey gardens and sold. The compost helps replenish the soil with valuable nutrients to help future crops grow.

Coffee Grounds for Gardening

Used coffee grounds make soil richer in nitrogen, which helps your plants grow bigger and faster. Coffee grounds are available at T&B Naturally, Union Café and Elia.

Recycling

Cardboard, paper, cans, and bottles are recycled.

Recycled Office Supplies

Paper and ink cartridges are recycled.

Recycled Cooking Oil

This is a new initiative with Facilities & Planning to provide used cooking oil to produce biodiesel fuel for Facilities vehicles.

Greenware

All retail units use greenware produced from a resin derived from corn; 100% compostable. Coffee shops use greenware cups, Weisenfluh uses greenware take-out containers, Rocky's uses take-out containers, silverware and sandwich boats.

Refillable Mugs & To Go containers

Reusable travel mugs for hot beverages are available at retail outlets.

Eco-Clam Shell Food Take-out Containers

Reusable to-go containers are available at Boozel Xpress. The container is a durable dishwasher safe, hinged lid container; 100% BPA free plastic. For a one-time fee, dining customers may check out the container to be used for take-out food. Students can return the dirty container to be washed and sanitized by Dining Services; then the container is put back into use at Boozel Xpress. The customer is given a clean container to replace the returned container.

Napkins & Napkin Dispensers

It has been determined that napkin usage declines by 50% when napkins are available at the table rather than at a central location. Single serve dispensers decrease usage nearly 80% compared to stacks. Napkin dispensers are located on the tables in the dining hall. Napkins are made from 100% post-consumer material.

Condiment Dispensers

Dispensers are used to avoid individual condiment packet waste in dining venues.

Waste Monitoring

Dining Services engages in waste audits and evaluations to discover ways to reduce waste.

Food Waste Reduction

The culinary technique of "batch cooking", where frequent smaller quantities of food are prepared throughout the meal service, is employed to reduce food waste.

Education Awareness

Annually, Dining Services sponsors events on campus highlighting local produce and its benefits. In the fall, a local harvest dinner is held featuring items all purchased locally and providing information on the local vendors. In the spring, one entire month is dedicated to locally grown foods. At Boozel Dining Center, icons are used to indicate locally grown items. AVI's NutriSource program is a web-based nutrition education program that provides many resources to our customers. Dining Services also participates in the annual SRU Sustainability Fair as a means of informing the campus of our sustainability efforts.

AVI Love of the Earth

Website: aviloveoftheearth.com

During the month of April, Dining Services offers sustainable snacks. The cafés feature a variety of pretzels that will keep you going all day. The packaging, made from a minimum of 50% post-consumer recycled content is a part of ongoing efforts to buy green products when possible.

Dining Services works collaboratively with the Macoskey Center to celebrate Earth Day. Educational materials are on display at the dining operations and seed packets are given students so that they can start their own herb garden.

Local Purchasing

Dining Services (through AVI Fresh) has an ongoing initiative to purchase items locally. Some of the current farms and local business from whom we are purchasing are: Forbes Bison Farm, Lengel Brother's Farm, Always Summer Herbs, Paragon's Local Farms, Thoma Meat Market, Soregel's Orchards.

High Tunnel Farming

An initiative included in the AVI bid proposal was the construction of high tunnels to expand the growing season for a local farm. AVI has recently partnered with Lengels Farm Market to purchase and install two high tunnels to grow vegetables solely for SRU.

Seafood Guide

The guide is used by our chefs to make decisions that are good for the students and the ocean.

Fair Trade Organic Coffee

By partnering with our coffee purveyors, we can provide a high level of commitment to the environment and the farmers.

T&B Naturally

Located in Bailey Library, T&B Naturally is our sustainable coffee shop on campus. Greenware products, and all natural/organic products are offered. Renovation of the facility followed green guidelines and used natural materials. The coffee is certified 100% organic and fair trade.

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Energy Saving Equipment

When possible, EnergyStar equipment, which lowers the amount of electricity used, is purchased.

Purchasing Guidelines - Suppliers

As we procure products and services, suppliers are asked to carefully look for ways we can minimize our environmental impact.

  • Product reengineering to reduce packaging.
  • Different distribution points.
  • Reusable transportation containers.
  • Utilizing sustainable ingredients and methods.
  • Concentrated products to lessen manufacturing and transportation resources.
  • Working with transportation providers to minimize travel of products.
  • Providing options for purchase of organic and environmentally friendly products.
  • Providing solutions with recyclable packaging or content.
  • Providing our procurement managers with electronic files instead of hard-copy books for products.

SRU - Boozel Hall Renovations
Green Building Practices
September 15, 2008
STV Architects, Inc.

SRU asked STV Architects the following question with regards to the Boozel Dining Hall Renovation project. "What has been done to maintain a green aspect regarding the renovating of the new Boozel?"

The following is provided for your review:

Site/Civil

  • A Soil Erosion and Sediment Control Plan was implemented to minimize runoff of sediment laden water from the project site during construction and until establishment of vegetation.
  • A subsurface stormwater management basin was proposed to control the quantity of post-development stormwater runoff to pre-development runoff volumes. The basin infiltrated stormwater which helped recharge the ground water table. In addition, the overall water quality was improved by the subsurface basin which reduced nitrates and total suspended solids (TSS).
  • All proposed sidewalks and plazas were constructed with concrete, which has a higher solar reflectance Index than asphalt paving, therefore reducing the heat island effect.

Architecture

  • The two building addition envelopes included high performance glazing and insulation providing energy savings through reduced heat loss.
  • The exterior canopy along the southwest fa├žade promotes shading of the glazing surfaces during summer months.
  • The walk-off mats in the vestibules help to control pollutants from entering the occupied space.

Interiors

  • Finishes such as carpet, paints, tile and acoustical ceilings included quantities of recycled materials and low Volatile Organic Compounds (VOC's):
    • Ceiling tile: have up to 70% recycled content, and a highly reflective surface for energy savings
    • Solid surface countertops & quartz countertop surfaces are GREENGUARD Indoor Air Quality Certified as low emitting Materials
    • Adhesives & sealants are GREENGUARD Indoor Air Quality Certified as low emitting Materials
    • Ceramic Tile: contain between 30% & 45% Pre-Consumer Recycled Content

Mechanical

  • Refrigerant used in HVAC systems minimizes the emission of compounds that contribute to ozone depletion and global warming.
  • Kitchen make-up air system is a variable volume system with a variable frequency drive to ensure optimal energy performance.

Electrical

  • Lighting control consists of occupancy sensors and time of day control through the building management system.
  • Daylight harvesting was provided in a portion of the Seating Area utilizing light level sensors and the low voltage lighting control panel.
  • Exterior lighting is controlled by the astronomical time function of the building management system.

The Renovation of the Weisenfluh Dining Hall has been designed with the following sustainable/energy efficient features:

Architectural - Exterior

  • Entrance Plaza (patio) - A permeable paving system was installed, which will help cut-down on the amount of rainwater going to the storm sewer system.
  • Roofing system installed is a TPO white reflective roofing system - matching the existing materials and are LEED compliant materials, the cool white reflective roofing system will aid in reducing the "heat-Island" effect.
  • Installation of new curtain wall and entrance system with greater insulation value and "low-E' glazing, replaced the existing curtainwall along the north facade. The new curtainwall is a more improved energy efficient system. The materials in the curtainwall system have been certified for material content, recyclability and manufacturing characteristics, and are cradle to cradle certified.
  • The exterior walls have been furred out and insulation has been added to the wall system, which provides a more improved energy efficient wall system - reducing the heat-loss through the exterior wall.

Architectural - interior

  • Dining Hall entrance vestibule - A recessed walk-off mat has been installed. This "Pedimat" material has a high recycled content, and which should help improve the indoor environmental quality - assisting with pollution control.
  • Terrazzo Flooring - The entrance to the Dining Hall has a new terrazzo floor system to match the existing terrazzo flooring that has been reused. Terrazzo is "green" in its durability, composition, recycled content, and air quality issues.
  • Carpeting - Shaw contact group carpet with Eco Solution Q premium branded nylon is cradle to cradle certified recyclable is installed.
  • Sustainable materials, which are durable, and have a high recycled material content such porcelain mosaic tile floors, and glazed porcelain ceramic wall tile have been used.
  • Acoustic tile ceiling systems has a recycled content of 66-83%.
  • Solid surface materials used on the counters contain a percentage of recycled materials, are highly durable, and are materials with low VOC emissions (GREENGUARD Indoor Air Quality Certified).
  • Fabric on the built in booths is an "Ecotex" sustainable textile manufactured by Arc-Com. These high-quality fabrics are durable (500,000 double rubs), have been designed with the intent to reduce their environmental footprint.

Architectural - Food Service Equipment

The Food Service design has included the selection of equipment that has the following features

  • Low-VOC paint and stain.
  • The Solid surface materials used on the counters.
  • FX-1 drawers are energy efficient.
  • Refrigerators are energy efficient with an energy saving switch.
  • Hot food cabinets are Energy Star rated.
  • Refrigerated display cases are specified with an energy saving night curtain.
  • Toaster has a power saving mode.

Architectural - Furnishings

The furniture selection includes product that has sustainability qualities

  • Tables and chairs:
    • Are constructed with FSC certified wood.
    • Contain materials with low VOC emissions - GREENGUARD IEQ certified.
    • Contain a percentage of recycled materials (54-65%).
    • Regional Materials - The furniture has been manufactured within 500 miles.
  • Lounge furniture - soft seating:
    • Contain materials with low VOC emissions - certified AdvantageGold.
    • Contain a percentage of recycled materials (48-54%).
  • Textiles and Fabrics:
    • High-quality fabrics which are durable (400,000 to 500,000 double rubs).
    • Contain materials with low VOC emissions - GREENGUARD IEQ certified.
    • Contain a percentage of recycled materials.

Mechanical

The Mechanical design has the following features

  • Implemented the Melink Hood control system
  • Use occupancy sensors to control HVAC.
  • Utilize an air flow station for the outdoor air on the HVAC unit to monitor and control the outdoor air quantity.
  • Utilize CO2 sensors to monitor space conditions to reduce VAV box set-points.
  • Utilize a supply air static pressure reset control to minimize fan energy
  • Utilize a supply air temperature reset control to minimize cooling energy.
  • Utilize a space CO2 sensor to reduce air flow in the conference areas to minimize reheat energy.

Electrical

The Electrical design has the following features

  • Use occupancy sensors to control lighting.

As a company AVI Fresh is dedicated to sustainability practices.
Please visit our website, AVI Love of the Earth