|Submission Date||Feb. 24, 2017|
|2.00 / 2.00||
Dining Services at UWRF made a huge transition when it moved out of Hagestad Student Center and Rodli Commons to the new University Center in 2007. Both previous facilities and the equipment were extremely inefficient. In addition, spreading dining operations between two separate facilities created layers of duplication and inefficiencies in equipment, labor and overall operations. Now, there is a very efficient single production kitchen in the UC for all dining locations on campus and a high percentage of the dining production equipment is much more efficient than that previously used.
Falcon foods provides cheese, ice cream, and brats for retail and residential dining.
A large variety of vegetarian and vegan options are available daily in the All You Care to Eat dining hall.
Taco Tuesdays, Baked Potato Bars, substitution of beans for other proteins in recipes and selections
One week in spring semester that is focused on "love food, not waste". Wasted food in cafeteria is weighed and students can see a representation of how much food is wasted by spilling or overfilling of plates. Goal will be set to reduce this amount and progress is shared with guests. Additionally, new menu innovation is focusing on vegetables as center of the plate items to reduce overall footprint of food production.
Signage and promotional items in place to educate students about local produce, imperfectly delicious produce, and eat local marketing.
Marketing team collaborating with college sustainability club to support Love Food, Not Waste program.
The Menus of Change™ initiative (MOC) was formed in 2012 as a partnership with The Culinary Institute of America and the Harvard School of Public Health. Compass Group is honored to be a founding member, supporting this exciting and industry “changing” initiative. MOC is designed to help chefs navigate the growing convergence of wellness and sustainability consumer values and prepare them for a future of foodservice that will look different than it does today. We are extremely proud of our engagement in the Menus of Change™ initiative and our commitment to support key principles that will drive new culinary approaches for healthy, delicious and sustainable food at Compass. These principles focus on engineering our menus to create a more sustainable food supply, provide delicious, nutrient dense meals for our guests and protect and improve the health of our planet. For more information, visit menusofchange.org
"A new dish machine, grinder/dryer sytem for warewashing and food waste is being implemented by June 2017. All research and planning occurred in 2016. Champion® Industries, manufacturer of a full line of premier commercial warewashing systems, is proud to introduce new technology with the Energy Star Qualified dual-rinse E-Series conveyor flight machines. New water-saving technology allows the EUCC6 Slim-Line flight machine to use only 48 gallons per hour to clean over 11,000 dishes. The Champion EUCCW6 flight machine can wash over 13,000 dishes per hour while new technology reduces water consumption to only 57 gallons per hour. The EUCCW4 and EUCCW8 clean and sanitize up to 15,000 dishes per hour, while only consuming 58 gallons of water per hour. The Foodwaste Reduction System is fully customizable, designed to meet the unique needs of any facility from restaurants to hospitals, schools and other institutions. This system can process all organics including: produce, fruits, cut flowers, meat, fat trimmings, paper napkins, coffee grounds, spoiled milk, deli products and some soft plastics reducing organic waste volume by as much as 95 percent.
The system transports waste from the Bi-Line conveyor trough into the counter-rotating, low-noise Slow Speed Grinder (SSG). The SSG can process up to 1,250 pounds of commercial food waste per hour. After passing through the SSG, macerated solids are transported via a ¾ HP pump through an overhead gravity feed to a centrifugal waste dewatering system. Once the waste has passed through the centrifuge it drops into the Phoenix dehydrator. The Phoenix converts the remaining moisture to steam producing a dried, sterile biomass soil amendment that is easily collected and diverted from the facility.
The Foodwaste Reduction System’s modular design allows the centrifuge and Phoenix dehydrator elements to be located remotely. The system offers total odor control while reducing ventilation requirements and guarantees no pathogen, biohazard or harmful emissions keeping the facility, staff and environment safe."
We do not have trays available for service. We have an AYCTE facility, but students need to fill their plate and come back if needed instead of loading a tray full of food. This was implemented in 2008 and resulted in significantly less food waste.
During shut down periods we donate all the leftover food/food to the local food pantry or campus ministry.
The Foodwaste Reduction System is fully customizable, designed to meet the unique needs of any facility from restaurants to hospitals, schools and other institutions. This system can process all organics including: produce, fruits, cut flowers, meat, fat trimmings, paper napkins, coffee grounds, spoiled milk, deli products and some soft plastics reducing organic waste volume by as much as 95 percent. Remaining product after drying will be composted by the University.
Trim Trax is used to track all pre-consumer waste by measuring and tracking all food waste due to production. Food scraps are measured in bins prior to disposing, and tracked weekly to find areas that may indicated poor production standards or poor yields, in order to increase efficiencies and reduce waste.
This will be put in place summer 2017.
We use stainless steel utensils to serve with and the students use stainless steel utensils to eat with. We wash according to health code and resuse continually.
For the residential dining, a resuable plastic container is provided for on the go meals that students can fill and return afterwards.
If guests bring their own mug to Einsteins or Freddy's, guests can get a coffee/drink at a discounted price.
The information presented here is self-reported. While AASHE
staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.