This practice reduces trash waste close to none for those who utilize the program. Students then wash out the container and bring them back to a food outlet to be sanitized for the next meal.
This container is given to those who sign up for the program and know they will be consistently getting meals to go. Green to-go reusable containers- One innovation that UDS has employed is the Green to-go container. EcoLab products are further utilized to reduce waste because of their self decomposing packaging during use. UDS tries to reduce waste altogether by employee forecasting and inventory procedures aimed at only producing enough food to not only maximize profit but to reduce the amount of food being tossed. Their waste is weighed with each removal and recorded to track increases or decreases in waste production. Monitoring and control procedures- UDS employs a number of monitoring procedures to carefully watch their waste on a regular basis. Each item is made to order and then served on reusable dinner ware with silverware. Fireside is very sustainable due to its production of food not on a large scale but down to single service. The fireside cafe and commons dining outlets use dinnerware and silverware to reduce the waste of packaging material that is often over used within other dining outlets such as the blue devil market, Jarvis express and mini mart.įireside cafe- Fireside cafe is one of the food outlets on campus.
Fireside cafe uw stout free#
The commons dining outlet can also utilize excess hot food to be sold in the free line. If possible, food leftover from catering services (Typically desserts) can be packaged and resold at dining outlets. Sustainable food production- UDS utilizes inventory sheets for forecasting allowing for the production team to make just enough food for each week. Since January 2010, UDS has diverted 742 TONS of food waste from landfills (as of August 2016). They set the standard for campus-wide composting practices in 2010. They also incentivize using reusable dinnerware by offering 10¢ off beverage purchases when you bring in your own mug. We will also focus our efforts on utilizing reusable, recyclable, and biodegradable products when economically justified and available.Ĭomposting program- 99% of our non-permanent packaging and dinnerware is entirely compostable, and is available at all of our locations across campus. Another option they offer is to eat on the run and take it to-go in a compostable container for a nominal fee of 80 cents. We will incorporate affordably priced and accessible local and renewable products and services that reflect on the campus's commitment to sustainability. Sustainability is the goal of meeting today's needs without compromising the needs of future generations. University Dining Service seeks to contribute to that goal by purchasing local food, recycling, composting food waste, reducing energy use, and supporting campus-wide sustainability initiatives.
Sustainability statement- UW-Stout is committed to sustainability and its practice in our daily operations.
These locations offer snacks and beverages for busy students. UDS includes many small shops, including Jarvis Express, Harvey Express, Fireside Cafe, and Blue Devil Market. UDS is spread out across campus and is not limited to cafeteria settings such as the Merle Price Commons or North Point Dining. University Dining Services is responsible for feeding nearly all on-campus students, as well as occasional off-campus students and other guests.
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