Using Sustainability as a Model of Engagement

Lessons from the University of Rochester

Our TeamLaura BallouAssociate Director Wilson Commons Student ActivitiesCam SchaufDirector of Campus Dining Services & Auxiliary OperationsAnne-Marie AlgierAssociate Dean of StudentsMelissia SchmidtAssociate Director Wilson Commons Student ActivitiesStacey FisherAssistant Director Wilson Commons Student Activities

Overview of Dining Practices

PILLARS OF STEWARDSHIP• Fresh, Locally Grown Foods• Responsible Purchasing• Waste Stream Management• Education and Awareness

Policy DevelopmentIn 2005, we developed our: Mission Statement

University of Rochester Dining Services will strive to conduct its activities in an ecologically sound, socially just and economically viable manner. Dining Services will strive to function as a member of a sustainable community, embodying responsible consumption, promoting ecological literacy and environmentally sound practices among students, faculty, and staff, and supporting these values in the local community

Our Commitment to the Community

Dining Services defines local as anything grown or produced within New York State with an emphasis on the Upstate

Cage free eggs

• Student involvement– Grassroots– UR Veg (SAVVY)

• Humane Society• Financial Impact

Coffee• UR Fair Trade Campaign

– Discussions– Coffee Tasting Event– Written agreement

• Grassroots– Sponsoring group– Facilitated future conversations

• SA– Approved final agreement

Coffee• Women’s Coffee Connection (now known as Coffee

Connection)– Danforth– Eastman– Connections

• Java City Eco-Grounds program– Hillside

• Pura Vida– Goergen– Wilson Commons

• Starbucks– Wilson Commons– Catering

Connections

• Opened fall 2007 in Rush Rhees Library• Exemplifies the University’s leadership in sustainable

dining• 2008 Gold award for Retail Sales – Single Stand-Alone

Concept/Outlet – Medium School• Judging criteria included:

– Menu selection– Food merchandising and presentation– Marketing

Recyclemania • National Recycling Competition

came to campus in 2006• Student lead collaboration with

WC Student Activities, Dining Services, Facilities, Residential Life

• 68,000 pounds of paper, bottles and cans were recorded for 2008’s competition

• Programs: Recycling Facility Tours, Caught Green Handed, Coffee Cup Sculpture

• 2009 events: Arboretum tour, Park clean up, local food vendors, over 15 information tables on new sustainable practices, recycling and composting stations

Earth Day

Student Led Programs(Grassroots)

Mount Trashmore• Founded 2005• Student lead initiative that

works with Facilities, Dining Services, WC Student Activities

• Goals: 1)Advocate for waste minimization

2) Display how little the campus recycles

• Three week competition on energy consumption between dorms and fraternity houses

• Programs: Energy saving tip workshops, Tray-less dinners

UR UnpluggedStudent Led

Programs cont.

City Cycles• Founded in 2004 by 2 students as a free bicycle lending

program for UR undergraduates to get students into the community and promote sustainability

• Funded by Student’s Association and overseen by student government members and one staff person

• Operates mid April - early November with a fleet of 16 bikes including a tandem

• 24 hour rental period• Partners with a local bike shop to offer bike

services on a weekly basis for bike owners and renters

• Looking to add 2-3 more bikes to fleet per year, increase rental period, and add more bike racks

City CyclesCity Cycles Stats• Ridership continues to increase each year

– 2004 =200 rentals– 2005 = 480 rentals– 2006 =735 rentals– 2007= 2206 rentals– 2008= 2226 rentals

http://sa.rochester.edu/citycycles/

City Cycles

City Cycles

UR Biodiesel

UR Biodiesel

Fresh, Locally Grown & Produced Foods

• Total Percentage of Local Food Purchases from New York State (9/07 – 4/08):

over 17%

This is up more than 14% from four years ago!

Fresh, Locally Grown & Produced Foods

Responsible Purchasing• Cage-free eggs• Increased purchases of Fair Trade coffee• Partnered with the Women’s Coffee Connection

(now known as Coffee Connection) • Switched to the Java City Eco-Grounds program

in two locations• Introduced eco-friendly chemicals

from ECOLAB in dining operations

Waste Stream Management• Reusable mug program• Donating leftover product • Composting• Compostable utensils, plates and bowls• Bio-degradable trash bags in Connections• Expanded recycling efforts• Danforth became “tray impaired” • Recycling vegetable oils• Introduced reusable bags

Education and Awareness2005• Hired a student Sustainability Coordinator• Our October 5 Wilson Commons Wednesday luncheon was

titled “Harvest of Rochester”. The event spotlighted local companies and the menu featured local produce. Worked with Grassroots to provide local/organic information and handouts

• Worked with several groups on the “Hunger Banquet” held in the Meliora in November

• Worked with the student led UR Fair Trade Campaign to increase student awareness about Fair Trade issues

Education and Awareness

2006• Working with our student

Sustainability Coordinator, we hosted a “sustainability dinner”

• Hosted a Fair Trade Coffee tasting event in Wilson Commons in April

• Hosted a Rochester Farmers Market on campus in October

Education and Awareness2007• Hosted our second sustainability dinner during the “Pathways

to a Sustainable World” conference held on campus in April• Hosted a Hunger Banquet in the Meliora Restaurant in

November2008 (Spring)• Hosted Saranac (local beer) dinner in the Meliora in February• Hosted a Local Foods Fair in Danforth in March• Hosted Dr. Frank’s Winery dinner in the Meliora in March• Hosted “Sustainability in Dining” tours with students

Education and Awareness2008-2009• Hired additional students to work on sustainability• Local foods week in fall and spring semester• Increased focus on cooperative programming

http://www.rochester.edu/sustainability/dining.html

Students Connecting with Students

What lies ahead?

PILLARS OF STEWARDSHIP• Fresh, Locally Grown Foods• Responsible Purchasing• Waste Stream Management• Education and Awareness• Energy and Water Conservation [new]• Green Buildings and Operations [new]

Closing Thoughts

• Dining and Auxiliary set the stage for student relations• Transparency • Student Government started a Sustainability

Committee • Free exchange of trends and conferences between

offices

Thank You !

To learn more please contact:

Laura Ballou, laura.ballou@rochester.eduCam Schauf, cschauf@services.rochester.eduAnne-Marie Algier, anne-marie.algier@rochester.eduMelissia Schmidt, melissia.schmidt@rochester.eduStacey Fisher, stacey.fisher@rochester.edu