Campus Operations
VII. FOOD AND EVENTS
A. Support environmentally responsible operations throughout all dining venues, Intercollegiate Athletics activities, catering, and other campus and community events.
- Assemble a team within Event Management, Dining, and Hospitality to elevate collaboration across stakeholder groups and benchmark best practices
- Assemble a team within Intercollegiate Athletics to integrate sustainability initiatives across all activities and benchmark best practices
- Implement a comprehensive educational campaign that enhances sustainability literacy at the University dining centers and campus outlets, including strategies like signage and labeling
- Incentivize the campus community with grants, certifications, and awards to integrate sustainability into events
B. Minimize food waste at all levels.
- Expand programs that reduce food insecurity within the campus community to prioritize food waste diversion based on the Environmental Protection Agency Food Recovery Hierarchy*
- Increase existing composting efforts and motivate the campus community to participate
- Develop a system to track wasted and recovered food
C. Increase local, sustainable, and diverse food options.
- Develop a Community Supported Agriculture (CSA)* option for students
- Develop opportunities for students to grow food on campus and within the community
- Increase the availability and consumption of local fresh produce on campus
- Utilize the Event Management, Dining, and Hospitality team to pursue Fair Trade University* Certification
D. Promote zero waste initiatives by minimizing single use plastic and maximizing reusable and compostable options.
- Assemble a team to create a green event guide to increase participation and inform the campus community about zero waste
- Integrate reusable and compostable options into Intercollegiate Athletics activities, university dining centers, campus outlets, and events
