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Going Green Program

August 17, 2010 at 11:34 AM

You may notice some changes in your dining hall experience this fall.  Pioneer College Catering introduces its Going Green Program with hopes that we will all become better stewards of the environment.

 

According to Patrick Reiter, Food Service Director, there will be a couple of changes immediately apparent.  "We have 'Gone Trayless' in the dining hall as a significant practice to reduce food waste as well as water and chemicals used in dish machines."  By going trayless, two hundred gallons of water are saved for every 1,000 meals served.  "We also have a program called ‘Green on the Go.’  This program is an eco-friendly to-go program making use of reusable plastic to-go containers and 100% recycled stainless steel flatware in place of the traditional Styrofoam containers and disposable plastic flatware," said Reiter.  To participate requires a $5.00 deposit that is refundable at the end of the school year with the return of a 'Green on the Go' kit.

 

Another change is the placement of recycling containers in the Oaks for recyclable material. Less obvious 'green' practices that are already in place include such things as producing more food from scratch to elliminate package waste disposal and using bar towels to reduce paper waste. 

 

The U.S. Environmental Protection Agency lists the benefits of recycling as follows: 

  • Recycling protects and expands U.S. manufacturing jobs and increases U.S. competitiveness.
  • Recycling reduces the need for landfilling and incineration.
  • Recycling prevents pollution caused by the manufacturing of products from virgin materials.
  • Recycling saves energy.
  • Recycling decreases emissions of greenhouse gases that contribute to global climate change.
  • Recycling conserves natural resources such as timber, water, and minerals.
  • Recycling helps sustain the environment for future generations.

 

 

   


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