Your Suffolk University Dining Team is dedicated to sustainability. We know we can all work together to make a positive impact right here on cmapus. In addition to the many initiatives we take on as a company, we have implemented the following programs specific to Suffolk University.
On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.
Xprss Nap Dispensers save energy and waste. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.
Individual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on site or you can add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste.
We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too! Local Results: We have been trayless since 2013. We estimate that we have saved 3,264 gallons of water.
APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.
Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2. (www.epa.gov) Our first priority is to reduce food waste. We compost food waste that is unavoidable which reduces greenhouse gas emissions and can also be used to amend soil thereby increasing drought tolerance, improving soil structure and health and reducing need for water and fertilizers. Local Results: During the past year, we composted 97,860.00 pounds of food waste from our kitchen.
The environment and your pocketbook win! Bring your own reusable cup to purchase coffee or a fountain soda on campus and receive a discount at every location, every time.
We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies, and participate in farm to school initiatives. Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchase by 2020. We are proud to feature the following local suppliers: Garelick Farms, Montilio's Bakery and Fantini.
All it takes are a few simple steps to more sustainable catered events. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china service ware whenever possible, but if necessary, we try to use compostable and/or recyclable disposable ware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware. Each season we unveil a catering menu that highlights the season's bounty. Not only does it increase variety, it also features food that is in season.