Dining & Culinary Services is committed to sustainability. Wendy Robins, Sustainability Operations Manager, helped create an awesome composting program on campus. In September 2007 Dining & Culinary Services composted over 7,220 gallons of waste. There are now compost stations in all Residence Halls and recycling programs for cardboard, tin, aluminum, paper and plastics have cut down on our outgoing waste over 44% from last year! The all-you-care-to-eat dinners (Sunday-Friday nights) have a strong focus on sustainability, utilizing local, organic and natural options whenever possible:
· Crave (the grill station) serves grilled fish every night. Cod, mahi mahi and wild Alaskan salmon all comply with the Monterey Bay Aquarium's Seafood Watch for sustainable seafood choices.
· Crave also serves organic chicken breast that is grilled and available every night. The chickens are free range and fed only organic corn and soybeans AND it’s certified organic by QAI (Quality Assurance International) and by the USDA.(containing no antibiotics, no hormones or artificial ingredients).
· Local, organic produce is featured at Crave too; brussel sprouts, rainbow carrots, kale, squash and spinach are only some of the great veggies served so far this year.
· Good Things (the deli station) serves Hormel deli meats that are all hormone and antibiotic free.
· Throughout the campus restaurants we are featuring grass-fed beef with no added antibiotics or hormones from
Thundering Hooves. We will be roasting the beef and using it on all roast beef sandwiches throughout our campus restaurants. Crave will also use Thundering Hooves at dinner when we serve pot roasts.
