Whitney Dining Center
A page within Sustainability
Sustainable Features
Local Food Suppliers: Whitney Center is currently catered by Chartwells, which has devoted itself to many sustainable initiatives. One of these initiatives is that Chartwells is committed to purchasing locally grown and organic produce whenever possible in support of local communities. This action has lead to a decrease of transportation of food supplies resulting in a smaller carbon footprint and a boosted the local economy.
LED Light Bulbs: In 2011 Whitney replaced all of their fixtures with LED bulbs. This project financed by the green fund, will have paid for itself and produce savings in under 5 years, due to the increased energy efficiency of LEDs. This lighting renovation is one action that has helped cut down on energy waste and increased sustainable capital in the Whitney Center.
Food Sourcing: Chartwells is proud to use cage free eggs, antibiotic free chicken and pork products, as well as partnering with the Monterey Bay Aquariums Seafood Watch program to assure that all seafood served complies with strict sustainability requirements. When possible they use these products at UW-L.
Food-To-Go: Another initiative of UW-L’s dining center is that they have reduced the use of food “to go” disposables. They have done this by implementing a program that offers reusable bags and eco clam shells for purchase to students with a meal plan. These clam shells are made up of a corn plastic that can actually be composted.
EasyNap Napkin Dispensers: UW-L dining services have cut down on waste by using “EasyNap’ napkin dispensers that cut down on waste by 30% and uses 100% recycled paper. These initiatives coupled with investments in water and energy saving equipment has lead to a more local and sustainable dining experience in the Whitney Center.
Vermicomposting: The UW-L vermicomposting program began in collaboration with Hillview Urban Agriculture Center (HUAC) as an innovative means of reducing the amount of food waste produced on-campus. HUAC, a local non-profit organization focused on sustainability, maintains the vermicomposting system and provides logistical support. Examples of foods that have been composted would include vegetables, non-citrus fruits, eggshells and coffee rinds. Food scraps from the kitchen are collected daily and transported to the off-campus vermicomposting site.
The Food Recovery Network: A student run organization that collects excess food from The Whitney Dinning Center and delivers it to the Hunger task force to those in need. If you'd like to learn more click here.