Stanford U Launches Zero Waste Campaign
Stanford's 2020 conservation campaign slogan is "Say Goodbye to Single Use: Reduce and Reuse", which encourages the campus community to use reusable drinking and dining items rather than ones designed to be used once and thrown away. In a new report, Stanford Sustainability Goal: Zero Waste by 2030, the university identified 45 campus programs that will guide the university along the path to zero waste, including new and existing programs.
Vanderbilt U Campus Dining Earns Allergen-Free Certification
Boasting the designation "Certified Free From", all commercial on-campus kitchens are free from tree nuts and peanuts. In addition, Rand Dining Center’s 2301 platform is also certified free from the top eight allergens–milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. Certified Free From is a certification from Kitchens with Confidence, an external accreditation/certification business.
Columbia U Event Management Offers Food Menu With Reduced GHGs
Columbia Event Management now offers a menu of food items with lower greenhouse gas emissions than the traditional menu. Students from the sustainability management program capstone project found the new, mostly plant-based menu to be 63 percent less carbon-emitting than other menus. Columbia departments have the option to choose the "Sustainable Living" menu for their events at comparable prices to other menu options.
Brandeis U Launches Plastic Waste Reduction Initiative
The university's Office of Sustainability has partnered with Sodexo to reduce plastic waste from bags, straws and bottled water. Several retail locations are introducing paper bags in lieu of plastic and making straws available by request only. Additionally, water bottle refill stations are being installed near retail locations that are removing bottled water options.
Bowie State U Opens Nutrition Lounge & Food Pantry
In partnership with Food Lion Feeds' hunger relief initiative, the university opened a new on-campus nutrition lounge that provides a place for students to relax, study and have a place to access and enjoy free, healthy foods.
U North Carolina Chapel Hill Introduces Recyclable Aluminum Cups
The university's Department of Athletics recently announced a partnership to bring a recyclable aluminum cup to fans at sporting events, beginning with the men’s basketball game at the beginning of February. The 20-ounce recyclable drink cups will serve soft drinks for $5 per cup at men and women’s basketball, baseball, softball, and men and women’s lacrosse games as part of a pilot program.
William & Mary Eliminates Single-Use Plastics
In addition to becoming certified by the Green Restaurant Association, Dining Services recently eliminated single-use plastics in two dining halls by changing behaviors, such as not putting straws out and using larger bulk containers made out of non-plastic material rather than offering individual jelly, butter and cream cheese servings.
Clarkson U Receives Grant for Food Waste Education
The university has recently received a $35,000 grant as a part of their E² Energy to Educate grant program. The funding will allow Clarkson to expand its current partnership with Canton Central School and engage more than 1,000 K-12 students in a district-wide food waste collection system and education program.
U Washington Begins Reusable To-Go Container Pilot
The student organization Students Expressing Environmental Dedication (SEED) recently implemented the Ozzi reusable container pilot project. The goal of the project is to reduce single-use compostable containers. Students can obtain reusable containers with their to-go food. Once they finish using the containers, they can return them to select machines, where they are given a token. Students can then use the token in exchange for another reusable container for their next to-go purchase.
U North Texas Opens Allergen-Free Dining hall
The university recently opened a dining hall that is completely free of major allergenic foods often referred to as the "Big 8". They are milk, eggs, fish, wheat, peanuts, tree nuts, soy and shellfish.
Teams of New England Institutions Win Funding for Food Economies
The Henry P. Kendall Foundation recently announced six teams of college and university dining programs, along with their community partners, as winners of the 2019 New England Food Vision Prize. The $250,000 awards to each team will support innovative ideas designed to improve the health, sustainability and vitality of the region’s food system by increasing the amount of regionally produced food on campus menus.
Emory U Partners to Purchase Local Food
A new partnership between the university and The Conservation Fund aims to help break down barriers faced by farmers and supply campus with fresh, local, sustainably grown food. The Conservation Fund’s Working Farms Fund purchases farmland within a 100-mile radius of metro Atlanta, placing conservation easements on it to permanently protect it from development and harmful environmental practices, and leases the land to farmers with a 10-year path to ownership, selling it to them at the end of their lease. In turn, Emory enters into food purchase agreements with those farmers.
Hope College Launches Reusable Cup Campaign
Through the new Cupanion Cup Initiative, students, faculty and staff can purchase a reusable cup for $5 and use the Fill it Forward app to track the impact of using the cup on waste, power and emissions.
Appalachian State U Adds Vegan Dining Station
The new, completely vegan food station, Terra Verde, has a menu of in-house made meals featuring whole-food ingredients and designed around a five-week rotation that changes each semester.
Acadia U Growing Greens Via Hydroponic System
The university recently partnered with its food service provider, Chartwells, to bring a hydroponic, vertical growing system housed inside a repurposed shipping container to campus. It will produce greens and microgreens year-round and employ students.
U Pittsburgh Signs 'Cool Food Pledge'
The Cool Food Pledge is an initiative of the World Resources Institute. All signatories will work together to reduce food-related greenhouse gas emissions 25 percent by 2030. The university recently signed the pledge alongside the U.N. Climate Action Summit.
U Oregon Residential Dining to Focus on Reusable Dishware
Beginning fall quarter, all residential dining centers at the university will serve meals on reusable plates, bowls and silverware. This change from single-use, disposable dishes and cutlery will affect approximately 15,000 meals each day when school is in session. This change was prompted by compost collectors discontinuing any collection of plant-based plasticware, wood and paper products.
Ohio U Introduces Food From Student Farm
The university has begun sourcing food from its Student Farm, which has also been running a weekly produce sale. Money earned from the sale of produce goes back to funding food studies-themed internships for students.
U California Merced Launches 'No Food Left Behind' Initiative
The No Food Left Behind initiative provides the campus community with two ways to help ensure there is no food waste for catered events on campus. Students, faculty and staff can sign up for text alerts when leftover food might be available after a catered event, and event attendees may bring food containers to take remaining food after the event is over.
U Colorado Boulder Introduces Aluminum Cup at Stadium
A new partnership was recently announced that will bring Ball Corporation's recyclable aluminum cup to the university's Folsom Field during the 2019 football season. The CU Athletic Department hopes to significantly reduce plastic use in the stadium during the 2019 season, with the university's goal of becoming plastic-free in sports venues by 2020.
U Maryland Signs 'Cool Food Pledge'
The pledge commits the university to reducing food-related greenhouse gas emissions 25 percent by 2030. It is an initiative from the World Resources Institute to fight climate change and bring more sustainable food to dining halls, campus cafes and event catering.
Simon Fraser U Reduces Single-Use Plastics
The university recently rolled out the “Re-use for Good” initiative, which is a multi-phase action plan to raise awareness and work towards eliminating the most common single-use plastics and products at the university. Phase one will be implemented this fall and includes adding reusable water bottles to campus vending machines, mapping the location of existing water bottle refill stations and deciding where to strategically locate additional stations, replacing plastic and compostable utensils and stir sticks with metal flatware, and removing plastic straws.
U Technology Sydney Opens Plastic-Free Food Court
(Australia) As part of the UTS Plastic Free by 2020 strategy, the new food court is replacing single-use plastic items with reusable or certified compostable alternatives, like cardboard, paper, bamboo, sugarcane and bio-plastic.
Goldsmiths U London Discontinues Beef Purchases
(U.K.) After having signed the Climate Emergency declaration and announcing a carbon neutral goal of 2025, the college will remove all beef products from campus food outlets by the start of the 2019 academic year and place a levy on bottled water and single-use plastic cups. The announcement was accompanied by confirmation that starting December 2019, the university's endowment fund will no longer hold investments in companies that generate more than 10 percent of their revenue from the extraction of fossil fuels.
California State U San Marcos Adds Campus Grown Food to Pantry
The on-campus garden will be expanded and improved with the help of two grants - one $15,000 and the other a $3,000 - in an effort to produce more food for the Cougar pantry, an initiative to decrease food insecurity among students. The garden also served as an outdoor classroom for courses on food systems and emerging markets, and food justice.
Dickinson College Introduces Food Waste Reduction Program
The college's Dining Services is rolling out Pick Your Portion, a student-proposed program that aims to reduce food waste, as part of a greater initiative to become carbon-neutral by 2020. The program gives students, faculty and staff the opportunity to customize portion sizes at every meal.
Northeastern U Plants Herb Gardens Across Campus
In an effort to reduce carbon emissions and promote healthy eating, eight organic herb gardens have been planted across campus. A sign posted next to each garden prompts people to “Snip it. Take it. Enjoy it.”
U Manitoba Opens Farmers Market
The new outdoor farmers market has begun as a biweekly event with about 15 vendors carrying produce, preserves, flowers, and handcrafts.
U Otago Discontinues Using Disposable Cups
(New Zealand) Three cafes at the university's Dunedin campus have recently discontinued offering single-use cups. Patrons can bring their own or choose to borrow a cup, which will be free for about two weeks, then will be offered for a deposit fee.
U British Columbia Purchases Only Ocean Wise Seafood
As of July 1, the university will purchase and offer only 100 percent Ocean Wise recommended seafood. The change will include every food service location on both the UBC Vancouver and UBC Okanagan campuses, excluding franchises.
Mount Holyoke College Dining Achieves Green Restaurant Certification
Certified by the Green Restaurant Association, the college's dining facilities have been certified as Level 1 Certified Green Restaurants. The Green Restaurant Association awards points in seven categories: water efficiency, waste reduction and recycling, energy, disposables, sustainable food, sustainable furnishings and building materials, and chemical and pollution reduction.
Indiana U-Purdue U Indianapolis Launches Seed Library
The IUPUI University Library debuted its new seed library in mid-June allowing patrons to take small envelopes of non-GMO seeds of culinary herbs. The project was made possible by a Greening IUPUI grant from the Office of Sustainability. The first year of the grant will concentrate on the easy-to-grow herbs, with vegetables, flowers and other native plant species expected to be added in 2020.
U Colorado Boulder Building Obtains LEED Platinum
The university's Village Center Dining and Community Commons is a 113,225-square-foot student hub featuring an aeroponic garden, a rooftop photovoltaic array, electrochromic glass windows, a biodigester, a bicycle-powered smoothie station, and LED lighting throughout. An efficient irrigation system for the native and adaptive landscaping plants coupled with water-efficient fixtures in the building is expected to result in more than 450,000 gallons of reduced water use each year.
College of the Atlantic to Eliminate All Disposable Plastic
The first campus to sign onto Post-Landfill Action Network's (PLAN) Break Free From Plastic Campus Pledge, the college is now committed to eliminate all single-use disposable plastics by 2025, which includes utensils, cups, plates, lids, polystyrene, shopping bags, clamshells and to-go containers, and condiment, sauce and seasoning packets, among other types.
Cal Poly Hosts Inaugural Farmers Market
The university’s Campus Health & Wellbeing department will host its first Cal Poly Farmers’ Market, featuring San Luis Obispo County farmers and Cal Poly vendors at the beginning of May in an effort to ensure that all students, staff and faculty have access to local, seasonal and nutritious foods.
27 Colleges & Universities Receive PepsiCo Recycling Grant
Now in its third year, PepsiCo Recycling's Zero Impact Fund allows representatives or employees of eligible colleges or universities to submit proposals to create or strengthen sustainable initiatives on campus. Winners receive up to $10,000 towards making those ideas a reality. There are 27 colleges and universities receiving funding for campus sustainability initiatives in the 2018-19 school year.
U North Carolina Charlotte Dining Halls Become GRA Certified
Both dining halls at the university have been certified as 3 Star Certified Green Restaurants by the Green Restaurant Association. Highlights of the certification include being polystyrene-free, and composting food waste and recycling plastics, glass, aluminum, cardboard, and paper. Rather than providing bottled water, bottle-filling stations are available. Over 40 percent of the main dishes are vegetarian.
Harvard U Business School Joins Farm Forward
Recently joining Farm Forward’s Leadership Circle, Harvard Business School has committed to buying 100 percent of its eggs—including both liquid and shell—from certified higher welfare farms aligned with Farm Forward's sourcing requirements. An impact assessment found that switching to a higher welfare products did not increase costs to Harvard Business School. The change will impact more than 15,000 hens over the next 10 years.
U Notre Dame Installs Food Waste-to-Energy System
The new food waste system converts non-consumable food waste to renewable energy by composting it anaerobically. The gas is used for energy while the solid byproduct is used as a fertilizer at a local farm. Two additional systems will be installed in the near future that will reduce non-consumable food waste by 99 percent.
New York U Announces Plastic Bottle Policy
As part of an institution-wide drive toward creating a more sustainable campus, the university president recently announced that NYU will no longer purchase single-use plastic water bottles, effective January 1, 2020. The new policy is expected to reduce waste by over 330,000 plastic water bottles per year. The plastic bottle policy was one of several sustainability-focused initiatives. Other initiatives include replacing fossil fuel vehicles with electric vehicles, reducing "k-cup" waste, and making events more sustainable.
U Hawai'i Repurposes 4K Misprinted Mugs
The university redistributed 4,000 brand new reusable mugs that were headed to the landfill due to a misprint to the Mānoa, West Oʻahu, and Maui College campuses of the University of Hawai'i, and Honolulu, Windward, and Kapiʻolani Community Colleges. UH Mānoa Dining Services is subsequently launching a bring-your-own-cup campaign while distributing the rescued mugs to students.
U Wisconsin Madison Launches Reusable Takeout Container Program
Beginning in fall 2018, the university's dining services started a reusable to-go container program in order to reduce single-use disposable waste in dining facilities. Tokens for the containers are $5 each. After containers have been used, students can return them via a vending machine-like drop-off where, in exchange, they are given a new token.
U Connecticut Dining Stops Using Plastic Grocery Bags
Plastic bags are no longer used at Grab & Go locations on campus, a decision made by the university's Department of Dining Services in collaboration with a zero waste campaign. Brown paper bags that are 100 percent recyclable and reusable will now be available at the cost of ten cents each. Dining Services will be working with the zero waste group this semester to establish drop-off containers for paper bags that can then be reused by other customers at no cost. Additionally, reusable pocket size shopping bags will be available for sale.
