Sustainability and Environmental Initiatives "We do not inherit the earth from our ancestors, we borrow it from our children." ~Native American Proverb Dining Services sustainable initiatives include: -Using bulk condiments for 10 years in our eateries which eliminates the packaging from portion pack condiments from going to the landfill -Purchasing napkins made from recycled paper. Napkins are dispensed one at a time to help eliminate handfuls of napkins being taken when only a couple are needed. -Using compostabletake-out containers at the Student Center. -Working with the compost committee to separate our waste to be composted -Purchasing 39% of our products locally including the produce from the campus garden. -Using Trans-Fat Free oil in our fryers -Recycling our oils with Maine Standard Biofuels; a Portland based company that processes all their recycled oils from Maine communities' used vegetable oil and return it as a "green" renewable fuel. With the goal of zero environmental impact, virtually all manufactured products are recycled in their closed loop system, and are also used to heat and power their processing facility. Reusable cups are distributed to all incoming students. This action alone has eliminated the use of using paper cups in the Cafeteria. Special pricing is in effect when a customer uses their own cup at the Student Center. We also recycle our cans, cardboard, and cooking oil - diverting many tons of material from going to landfill each year. We reuse the pails that products are packed in for storage purposes. |