Augustana College. Dining Service Sustainability

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1 Augustana College Dining Service Sustainability

2 is committed to being a leader in promoting sustainability and a healthier planet. Our initiatives are dynamic and broad reaching in the areas of recycling, reducing waste, buying environmentally preferable products and extending our commitment to the environment.

3 Relational Sustainability Relational Sustainability is working with one or more local producers who share in the vision and commitment of your institution. It demands involvement beyond the traditional customer/supplier relationship and one that intimately binds your institution with the community and local farmers.

4 Disposables Just like our food choices, our selection of to-go containers and disposable service-ware has environmental impact. is committed to use only products made from renewable sources like, corn, sugarcane, and potato starch that are 100% compostable. Reusable Containers Fall 2009 Augieware- Issued to All Students on Meal Plans Reusable Cup Reusable To Go Box

5 Farm2Fork Program The Augustana College Farm2Fork Program is dedicated to supporting local and regional agricultural economic development through the purchase of a wide variety of food. This program will strive to be a model and resource for local and regional institutions seeking to initiate similar programs. Local Agricultural products grown or produced within a fifty mile radius of the Quad Cities Regional- Agricultural products grown or produced in the states of Iowa, Indiana, Wisconsin, or Missouri.

6 Farm2Fork Partners Illinois Crown Beef, Galesburg Ground Beef, Hot Dogs Top and Bottom Rounds Wesley Acres, Milan Fresh Fruits and Vegetables Fresh Apple Cider Barb s Pantry, Chickens Jellies, Granola, Hot Fudge Sauce for C-Store Operations Fresh Greens and Vegetables Slagel s Farm, Keithsburg Fresh Greens and Vegetables Swiss Valley Farms Dairy Products Whitey s Ice Cream

7 Recycling Partner with local growers to convert used fryer oil into bio-diesel to help extend growing seasons in greenhouse operations and to power farm equipment. Recycle plastic bottles, glass, tin cans, and cardboard Partner with local growers to compost food waste (50-60 tons annually) from all dining operations Donate left over food products to local agencies weekly and during scheduled breaks.

8 Learning Community Students currently work to help plant, mulch and harvest crops at Wesley Acres in Milan. Students are working to develop website, marketing plans, and accounting programs for local farms. Biology Department will be working to help save heirloom apple trees and provide soil testing and mapping and wetlands area management. Students will develop soap from glycerin, the natural biproduct from biodiesel production.

9 Community Support and Involvement St. Ambrose College SGA /Father Bud Grant Rock Island Advanced Technology and Sustainabiilty Consortium Progressive Action for the Common Good/Davenport Earth Summit PFG/Thomes, Meeting with Purchasing Department, Working with Local Growers to Supply Produce Locally and Regionally. Real Food Challenge Maharishi University 3/7/2009 Illinois Council of Community College Presidents, Monticello Illinois, Local Food Systems 3/13/2009.