LSU DiningBy: Randa Whitaker

Focus for ProjectBeginning ofSemester:

459 CommonsThe 5The Union

End of Semester:

459 CommonsThe 5

ULTIMATE GOAL:LSU dining purchases no product that is not compostable or is not recycled properly.

OBJECTIVES:-Reduce Waste-Have more organic & local food choices-More student involvement

459 Commons & The 5

Short-term goal: 1. Start recycling all plastics and Aluminum cansX: They will not ask students to separate their trash 2. Put up signs at the condiment stations asking students to “go green” and put condiments on their plate.✓Green signs will be up for Spring Semester.3. Replace cups used for ice cream with washable bowls… still up for discussion.

“Go Green” signs

Replace ice cream cupsThe dinning facilities already have washable bowls for cereal, and have adequate space to store them.

I really want to push this goal because it will not only eliminate the plastic cups in the dinning hall, but will also cut a cost that can be used to get compostable napkins.

Short term goal: pilot program in union that would separate the trash as:

1. Paper, cardboard and plastics2. Food & other waste

This is not possible because1. Funding2. Extra Work3. Dumpsters

X

Long-term goals for 459 and the 5

1. Purchase local meat, poultry and eggs

2. Purchase local syrups, honey, etc.

3. Make sauces, spreads, salad dressings, etc. in house

4. Remove bottled water from these locations

5. Purchase more fair trade products

6. Compostable napkins7. Washable utensils8. “Sustainable Dining Night”

X: Price and availability

X: Price and availability

X: They will not change this because it is easier to buy.

… still in discussion

If Capital City does, they will…✓ He is going to order some!!X: They feel they need it for to-go orders✓ Look for a “Sustainable Dining Night” next semester!

Proposed“Sustainable Dining Night” Projector showing a

sustainability documentary, like Fresh

Hill Farm Product

Information about what students can do to dine more sustainably and why it is important

Actual“Sustainable Dining Night”- Facts, pictures and sustainable information

will be broadcast on the televisions.- Local meals will be spotlighted and

documented- Plastic containers will be removed for that

dinner service- Advertising will be around the dining hall

and student papers encouraging them to bring in their own cups, etc.

Areas for Improvement1. Resource more local products.2. No food is sourced from on on-

campus farm3. Nothing organic is purchased.4. Chocolate, tea and bananas are

not Fair Trade Certified.5. Bottled water is still present in

the dinning facilities.

1. More local products.www.gogreennola.comMeat, poultry, eggs, honey

2.Food sourced from on campus farm.

The dinning services would love to spotlight produce from the Hill Farm and would put up signs at the food.

3. Purchasing organic food.David is going to look at the report card and his orders from Capital City and Sysco to see if there is a way to purchase more organic food options.

4. Fair Trade ProductsOnce again, if Capital City doesn’t have them the dinning facilities won’t either.

5. No bottled water in the dinning facilitiesThis is something he is willing to discuss more, but for right now it is only during “Sustainable Dining Night”

Student InvolvementBulletin board in the hallway for fliers, student jobs and activities dealing with sustainability around campus.

Long-term Goals for UnionCompostable napkins, utensils and to-go boxes

Unpackaged straws

No plastic bags

XX

XX

http://www.greenreportcard.org/compare