U Pittsburgh Signs 'Cool Food Pledge'
The Cool Food Pledge is an initiative of the World Resources Institute. All signatories will work together to reduce food-related greenhouse gas emissions 25 percent by 2030. The university recently signed the pledge alongside the U.N. Climate Action Summit.
U Oregon Residential Dining to Focus on Reusable Dishware
Beginning fall quarter, all residential dining centers at the university will serve meals on reusable plates, bowls and silverware. This change from single-use, disposable dishes and cutlery will affect approximately 15,000 meals each day when school is in session. This change was prompted by compost collectors discontinuing any collection of plant-based plasticware, wood and paper products.
Ohio U Introduces Food From Student Farm
The university has begun sourcing food from its Student Farm, which has also been running a weekly produce sale. Money earned from the sale of produce goes back to funding food studies-themed internships for students.
U California Merced Launches 'No Food Left Behind' Initiative
The No Food Left Behind initiative provides the campus community with two ways to help ensure there is no food waste for catered events on campus. Students, faculty and staff can sign up for text alerts when leftover food might be available after a catered event, and event attendees may bring food containers to take remaining food after the event is over.
U Colorado Boulder Introduces Aluminum Cup at Stadium
A new partnership was recently announced that will bring Ball Corporation's recyclable aluminum cup to the university's Folsom Field during the 2019 football season. The CU Athletic Department hopes to significantly reduce plastic use in the stadium during the 2019 season, with the university's goal of becoming plastic-free in sports venues by 2020.
U Maryland Signs 'Cool Food Pledge'
The pledge commits the university to reducing food-related greenhouse gas emissions 25 percent by 2030. It is an initiative from the World Resources Institute to fight climate change and bring more sustainable food to dining halls, campus cafes and event catering.
Simon Fraser U Reduces Single-Use Plastics
The university recently rolled out the “Re-use for Good” initiative, which is a multi-phase action plan to raise awareness and work towards eliminating the most common single-use plastics and products at the university. Phase one will be implemented this fall and includes adding reusable water bottles to campus vending machines, mapping the location of existing water bottle refill stations and deciding where to strategically locate additional stations, replacing plastic and compostable utensils and stir sticks with metal flatware, and removing plastic straws.
U Technology Sydney Opens Plastic-Free Food Court
(Australia) As part of the UTS Plastic Free by 2020 strategy, the new food court is replacing single-use plastic items with reusable or certified compostable alternatives, like cardboard, paper, bamboo, sugarcane and bio-plastic.
Goldsmiths U London Discontinues Beef Purchases
(U.K.) After having signed the Climate Emergency declaration and announcing a carbon neutral goal of 2025, the college will remove all beef products from campus food outlets by the start of the 2019 academic year and place a levy on bottled water and single-use plastic cups. The announcement was accompanied by confirmation that starting December 2019, the university's endowment fund will no longer hold investments in companies that generate more than 10 percent of their revenue from the extraction of fossil fuels.
California State U San Marcos Adds Campus Grown Food to Pantry
The on-campus garden will be expanded and improved with the help of two grants - one $15,000 and the other a $3,000 - in an effort to produce more food for the Cougar pantry, an initiative to decrease food insecurity among students. The garden also served as an outdoor classroom for courses on food systems and emerging markets, and food justice.
Dickinson College Introduces Food Waste Reduction Program
The college's Dining Services is rolling out Pick Your Portion, a student-proposed program that aims to reduce food waste, as part of a greater initiative to become carbon-neutral by 2020. The program gives students, faculty and staff the opportunity to customize portion sizes at every meal.
Northeastern U Plants Herb Gardens Across Campus
In an effort to reduce carbon emissions and promote healthy eating, eight organic herb gardens have been planted across campus. A sign posted next to each garden prompts people to “Snip it. Take it. Enjoy it.”
U Manitoba Opens Farmers Market
The new outdoor farmers market has begun as a biweekly event with about 15 vendors carrying produce, preserves, flowers, and handcrafts.
U Otago Discontinues Using Disposable Cups
(New Zealand) Three cafes at the university's Dunedin campus have recently discontinued offering single-use cups. Patrons can bring their own or choose to borrow a cup, which will be free for about two weeks, then will be offered for a deposit fee.
U British Columbia Purchases Only Ocean Wise Seafood
As of July 1, the university will purchase and offer only 100 percent Ocean Wise recommended seafood. The change will include every food service location on both the UBC Vancouver and UBC Okanagan campuses, excluding franchises.
Mount Holyoke College Dining Achieves Green Restaurant Certification
Certified by the Green Restaurant Association, the college's dining facilities have been certified as Level 1 Certified Green Restaurants. The Green Restaurant Association awards points in seven categories: water efficiency, waste reduction and recycling, energy, disposables, sustainable food, sustainable furnishings and building materials, and chemical and pollution reduction.
Indiana U-Purdue U Indianapolis Launches Seed Library
The IUPUI University Library debuted its new seed library in mid-June allowing patrons to take small envelopes of non-GMO seeds of culinary herbs. The project was made possible by a Greening IUPUI grant from the Office of Sustainability. The first year of the grant will concentrate on the easy-to-grow herbs, with vegetables, flowers and other native plant species expected to be added in 2020.
U Colorado Boulder Building Obtains LEED Platinum
The university's Village Center Dining and Community Commons is a 113,225-square-foot student hub featuring an aeroponic garden, a rooftop photovoltaic array, electrochromic glass windows, a biodigester, a bicycle-powered smoothie station, and LED lighting throughout. An efficient irrigation system for the native and adaptive landscaping plants coupled with water-efficient fixtures in the building is expected to result in more than 450,000 gallons of reduced water use each year.
College of the Atlantic to Eliminate All Disposable Plastic
The first campus to sign onto Post-Landfill Action Network's (PLAN) Break Free From Plastic Campus Pledge, the college is now committed to eliminate all single-use disposable plastics by 2025, which includes utensils, cups, plates, lids, polystyrene, shopping bags, clamshells and to-go containers, and condiment, sauce and seasoning packets, among other types.
Cal Poly Hosts Inaugural Farmers Market
The university’s Campus Health & Wellbeing department will host its first Cal Poly Farmers’ Market, featuring San Luis Obispo County farmers and Cal Poly vendors at the beginning of May in an effort to ensure that all students, staff and faculty have access to local, seasonal and nutritious foods.
27 Colleges & Universities Receive PepsiCo Recycling Grant
Now in its third year, PepsiCo Recycling's Zero Impact Fund allows representatives or employees of eligible colleges or universities to submit proposals to create or strengthen sustainable initiatives on campus. Winners receive up to $10,000 towards making those ideas a reality. There are 27 colleges and universities receiving funding for campus sustainability initiatives in the 2018-19 school year.
U North Carolina Charlotte Dining Halls Become GRA Certified
Both dining halls at the university have been certified as 3 Star Certified Green Restaurants by the Green Restaurant Association. Highlights of the certification include being polystyrene-free, and composting food waste and recycling plastics, glass, aluminum, cardboard, and paper. Rather than providing bottled water, bottle-filling stations are available. Over 40 percent of the main dishes are vegetarian.
Harvard U Business School Joins Farm Forward
Recently joining Farm Forward’s Leadership Circle, Harvard Business School has committed to buying 100 percent of its eggs—including both liquid and shell—from certified higher welfare farms aligned with Farm Forward's sourcing requirements. An impact assessment found that switching to a higher welfare products did not increase costs to Harvard Business School. The change will impact more than 15,000 hens over the next 10 years.
U Notre Dame Installs Food Waste-to-Energy System
The new food waste system converts non-consumable food waste to renewable energy by composting it anaerobically. The gas is used for energy while the solid byproduct is used as a fertilizer at a local farm. Two additional systems will be installed in the near future that will reduce non-consumable food waste by 99 percent.
New York U Announces Plastic Bottle Policy
As part of an institution-wide drive toward creating a more sustainable campus, the university president recently announced that NYU will no longer purchase single-use plastic water bottles, effective January 1, 2020. The new policy is expected to reduce waste by over 330,000 plastic water bottles per year. The plastic bottle policy was one of several sustainability-focused initiatives. Other initiatives include replacing fossil fuel vehicles with electric vehicles, reducing "k-cup" waste, and making events more sustainable.
U Hawai'i Repurposes 4K Misprinted Mugs
The university redistributed 4,000 brand new reusable mugs that were headed to the landfill due to a misprint to the Mānoa, West Oʻahu, and Maui College campuses of the University of Hawai'i, and Honolulu, Windward, and Kapiʻolani Community Colleges. UH Mānoa Dining Services is subsequently launching a bring-your-own-cup campaign while distributing the rescued mugs to students.
U Wisconsin Madison Launches Reusable Takeout Container Program
Beginning in fall 2018, the university's dining services started a reusable to-go container program in order to reduce single-use disposable waste in dining facilities. Tokens for the containers are $5 each. After containers have been used, students can return them via a vending machine-like drop-off where, in exchange, they are given a new token.
U Connecticut Dining Stops Using Plastic Grocery Bags
Plastic bags are no longer used at Grab & Go locations on campus, a decision made by the university's Department of Dining Services in collaboration with a zero waste campaign. Brown paper bags that are 100 percent recyclable and reusable will now be available at the cost of ten cents each. Dining Services will be working with the zero waste group this semester to establish drop-off containers for paper bags that can then be reused by other customers at no cost. Additionally, reusable pocket size shopping bags will be available for sale.
New England HEIs Receive $250K for Local Food Solutions
The Henry P. Kendall Foundation announced the 2018 winners of the New England Food Vision prize, a $250,000 award designed to raise awareness of the environmental, economic and health impacts of our food choices, support regional agricultural resiliency, and use the purchasing power of institutions to influence consumers. Institutions were asked to partner with a peer institution to identify collaborative solutions to offer more regionally-produced food on their menus. Five winning teams will receive a $250,000 prize to implement their proposed projects.
EPA Announces Food Recovery Challenge Winners
The U.S. Environmental Protection Agency's Food Recovery Challenge highlights outstanding accomplishments in preventing and diverting wasted food. California State University, Northridge and University of Texas at Arlington, Texas were 2018 national winners. In addition to national awards, EPA regional offices across the country provided recognition to Food Recovery Challenge participants for outstanding accomplishments in preventing and diverting wasted food. Regional winners include Boston College, Haskell Indian Nations University, Kansas State University, Skidmore College, and the University of Pittsburgh.
St. Joseph's College Switches to Biodegradable Straws
The college recently switched from plastic straws to biodegradable straws through an agreement between Student Government, the college’s Mission-Aligned Businesses, and Sustainable Enterprises. Additionally, in an effort to reduce single-use cups, one of the college's coffee stations now offers free coffee to students and employees who bring their own reusable cups.
Maharishi U Management Students Tackle Local Food Insecurity
The new program, “Global Solutions: Consciousness and the Challenges of the 21st Century,” engages students in projects that range from encouraging farmers and gardeners to grow extra food to contacting retailers to reclaim unsold food rather than having it go into a landfill.
U Montreal Reduces Leftover Food Waste
In an effort to reduce food waste, the university's food service provider launched a new project to sell meals, sandwiches, salads and other surplus food at cost to students living in residence.
Cleveland State U Begins Campaign to Reduce Plastic Straw Use
CSU Dining implemented a new initiative to reduce the amount of plastic and single-use waste generated on campus. The “Skip the Straw” program, which began in early November, gives straws only for select beverages such as a smoothie. Most retail outlets will keep straws behind the counter and made available by request only.
U Maryland Begins Emergency Meal Initiative
The university launched the Emergency Meal Fund following growing recognition of the variety of challenges faced by food-insecure students, such as physical health problems, lower self-esteem, anxiety and depression. A partnership between the Student Government Association and Dining Services, the program offers 10 meals in any of the university’s three dining halls to students in crisis.
Georgia Tech Pilots Using Wastewater to Grow Vegetables
A U.S. Department of Agriculture’s National Institute of Food and Agriculture grant totaling $5 million over five years will enable the university to pilot a hydroponic growing system using domestic wastewater extracted from the campus sewer system. The overall goal is to show that using the nutrients and water resources from domestic wastewater in an urban controlled environment agriculture system is socially, environmentally and financially sustainable and can easily be replicated in other cities.
Southern Illinois U Edwardsville Opens Free Store
The Cougar Cupboard is a new initiative that stocks food and important hygiene products free of charge for students. Patrons of the cupboard receive enough food for each family member residing in their household to eat for approximately three days.
St. Thomas Aquinas College Earns Fair Trade Designation
The college recently announced its official designation as a Fair Trade College as part of the national initiative by Fair Trade Campaigns to engage college and university students in issues of global poverty. This student-led initiative at the college began as a small independent study and grew into a collaborative team of students, faculty and administrators that worked to meet the campus certification requirements through further incorporating Fair Trade principles into our curriculum and serving fair trade products at campus dining facilities.
U Manitoba Launches Single-Use Cup Reduction Campaign
Following a waste audit that resulted in a public disposable cup display to raise awareness for how many cups are used, the Office of Sustainability launched a Choose to Refuse Single-Use Cups campaign in an effort to reduce the nearly 1.2 million disposable coffee cups used in an academic year.
U Texas Dallas Begins Post-Consumer Composting
In addition to pre-consumer food waste from meal preparation, now students in one dining hall will be able to scrape everything from their plates, including food waste and napkins, into composting bins before placing their plates, cups and utensils in the dish return area. The university will use an outside contractor for composting. The transition was aided by prior changes including eliminating trays, straws and plastic foam cups.