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Sustainability
In 1989, the World Commission on Environment and Development (Brundtland Commission) articulated what has now become a widely accepted definition of sustainability: "[to meet] the needs of the present without compromising the ability of future generations to meet their own needs.”
*Click here for a printable version of our brochure*
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| University Food Service's Mission |
With President Gamble signing the Presidents Climate Commitment, and increasing demand from our student customers, Food Services has taken a forward thinking approach to sustainability. Below is a diagram of our efforts during 2009 to move towards more sustainable actions. If you have any suggestions for additional sustainble efforts Food Services could take part in, please email Deb Crawford with your ideas and information. |
| Research |
Trayless:
Over 60 NACUFS affiliated universities have gone Trayless in an effort to be as sustainable as possible. The major benefits to Trayless include; water waste reduction, food waste reduction, reduction of overeating and reduced chemical waste. To look at findings from other universities, click here for a breif summary.
MSU Food Services conducted a waste audit in Harrison Dining Hall in Spring 2009, and went Trayless in all dining halls during the Tuesday of Earth Week. Going Trayless for one day resulted in an estimated savings of 2,000 gallons of water and 312 pounds of food - in ONE DAY. Food Services will be going Trayless beginning the Fall semester of 2010. During the Fall of 2009 and Spring of 2010, Food Services will be making the necessary adjustments for the change. For additional information regarding Trayless in the news, look at; USA Today, New York Times, Portland Press Herald, Inside Higher Ed
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Composting:
Another dramatic step University Food Services is looking into that would greatly contribute to waste reduction is composting. During 2009, UFS will be doing in-depth research to determine the feasibility of doing composting at the University level, equipment required, costs, grants, location, transportation logistics and sanitation requirements. UFS will be working with NECO student volunteers to develop a plan for possible implementation. Composting success at other universities has been largely dependent on a successful recycling program - which MSU now has in place.
For information about other universities that have had composting successes, here are some websites; Middlebury, University of Vermont, Ohio University |
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Take Back the Tap:
In coordination with the City of Bozeman, University Food Services is supporting the "Take Back the Tap" initiative. Take Back the Tap is a pledge that individuals, organizations and business can take to not drink bottled water. It is a promotion of refillable water bottles to reduce the waste plastic water bottles produce as well as the wasted energy to manufacture and transport the bottled water. UFS has purchased some of the waterbottles from the city. They are now in the Union Market for $10 each. All proceeds from campus sales will benefit the MSU Recycling program.
For information about other organizations that support "Take Back the Tap," check out these websites; San Francisco, Duke, Belmont, Washington University |
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Student Farm:
University Food Services has been working closely with Towne's Harvest Garden (MSU student farm), the on-campus Registered Sanitarian, and the Farm to College Vista Coordinator to enable UFS to purchase produce from THG. Barriers we are still working to overcome include; limited supply, seasonal operation, sanitation requirements and others. However, we are all continuing to work together to find ways to increase the amount of food purchased from THG.
For information about other successful university student farms, check out; Michigan State, Standford, Rutgers, Middlebury College |
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| Education |
Campus Sustainability Advisory Council (CSAC):
CSAC was created by president Gamble to coordinate the many sustainable efforts occurring at Montana State University, as well as promote and research possible future endeavors. CSAC was established in August of 2008 with 16 community members, faculty, students, and staff, including the director of Food Services. To get a more in-depth look at CSAC activies and meeting minutes, you can visit their website by clicking here. |
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Network of Environmentally Conscious Organizations (NECO):
University Food Services has worked closely with the student group NECO during Fall of 2008 and Spring of 2009 to encourage sustainable efforts throughout MSU. The NECO group has been an invaluable student voice about sustainable issues on campus. Food Services continuously looks to them for student input on what UFS could do to increase our sustainable actions. For more information about NECO, check out their website. |
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Friends of Local Foods (FLF):
FLF was formed in the fall of 2006 to bring concerned students, faculty, and community members together to raise awareness, create academic opportunities and conduct research related to local food systems and food quality. It was from this group that Towne's Harvest Garden became a reality. Food Services has worked with FLF to increase purchases of local Montana products, from THG as well as other businesses around the state. For more information about FLF, or to become a member, you can email the organization by clicking here. |
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Gallitan Earth Celebration (GEC):
In cooperation with the City of Bozeman, MSU assisted in hosting an array of events during Earth Week 2009. Food Service members were active participants in the week long celebration and hosted events ranging from a 5k run, composting demonstrations, local foods in residence halls and retail operations, and Trayless Tuesday. To see a detailed schedule of events from 2009, click here. We are looking forward to making 2010 even bigger and better! |
| Projects |
| Recycling: |
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Univerisity Food Service has been recycling card board for over 10 years. With the new recycling program initiated by MSU students, UFS has had the opportunity to work with Full Circle Recycling. We are optimistic we will be able to expand recycling efforts with the assistance from Full Circle. For more information about Full Circle, you can call (406) 570-5561 |
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Energy Saving Equipment:
Whenever possible, UFS purchases equipment that maximizes efficiencies. As replacement equipment becomes needed, long-term benefits of energy savings and environmental impact is high on the list of criteria. One certification for such products is Energy Star. In addition, for equipment and supplies where Energy Star is not available, energy savings is still a priority when making a selection. |
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Oil Re-Use:
University Food Services has been donating used fryer oil from all three dining halls since summer 2008. Bozeman Biofuels picks up the used oil on a scheduled basis and converts it into biodiesel that is then sold to their customers. Bozeman Biofuels offers detailed information about their process and we look forward to a continued partnership with them. |
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Refillable Mugs:
Over the last 25 years, University Food Services has promoted the "Refillable Mug" discount. At ALL Food Service locations, a customer who brings in ANY refillable mug or water bottle will receive $.20 off their purchase. We hope this incentive will reduce the amount of disposable cups that are used throughout the operations. For more information about this program, contact Deb Crawford. |
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Biodegradable To-Go Containers:
As requested by student customers, the large white styrofoam containers previously available at retail operations, were removed in the Spring of 2009. In their place, customers can have items wrapped with saranwrap, or purchase a biodegradable to-go container for $.35. We found customers were often getting to-go containers, but staying in the building. By making the switch, we reduced the number of containers we go through from 1000 per month to 250. For more information about this program, contact Dan Yerigan. |
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