USC Hospitality recognizes the importance of meeting the needs of the campus without
compromising the health of our students, employees, or the environment. By initiating
several efforts with our practices and attitudes, we hope to reduce our negative
impact on the environment by eliminating excess waste and reducing natural resource
consumption.
-
Tray-less Dining and China Service
All of our residential dining venues utilize china, glass and silverware instead
of disposable flatware, and they both operate fully tray-less dining.
Impact:
• Each facility serves over 1800 students, so
at three meals a day our china service keeps approximately 20 tons of disposable
food container waste from landfills.
• By going tray-less we saved approximately 76,511
gallons of water and decreased our dish cleaning chemical usage by approximately
145 gallons in the 2008/2009 academic year.
-
Grease Recycling
100% of our kitchen grease and frying oil is recycled.
Impact: This diverts over 24 tons of grease waste annually and turns it into
bio-fuels.
-
Post-Consumer Food Waste
We own and operate two food pulpers, one in each of the main residential dining
kitchens.
Impact: 100% of the post-consumer food waste at EVK and Parkside is mulched
and either used for fertilizer or turned into other organic products.
-
Recycled Paper Products
All of our napkins, paper towels, coffee sleeves, and paper product disposable food
containers used in USC Hospitality are made from 100% recycled materials and are
completely recyclable.
Impact: This means a significant portion of all USC Hospitality’s food container
product is now biodegradable.
-
Refillable Mug Program
USC Hospitality utilizes a refillable coffee mug discount program. Bring your own
mug and receive a 10% discount at any USC Hospitality location.
Impact: Since we will implement this program if the fall 2009 semester, we
will not have statistics on the decrease in the number of disposable cups distributed
until at least the end of the fall semester.
-
Post-Consumer Recycling
Hospitality actively participates in USC's Recycling programs.
Impact: Among the monthly averages of waste recycled primarily from food
service operations are 1.04 tons of aluminum cans, 16.81 tons of cardboard, and
1.68 tons of glass/plastic.
-
Local Sourcing
Nearly all of USC Hospitality’s food inventory is purchased from local food distributors,
and we also purchase directly from local food producers.
Impact: 6% of our food and beverage products are purchased from local producers.
-
Farmer's Market
The Trojan Fresh Market provides fresh, organic produce and host of other interesting
and healthy food-related entertainment one day every month from 8:00-12:00 on the
Main and Health Sciences campuses.
Impact: The Market usually generates an average of 500 visitors at the UPC
campus and exposes them all to the best organic food from our finest local producers.
-
V2O Organics Program Coming Fall 2009
Beginning in fall 2009 we will be offering new vegan, vegetarian and organic entrees
and side dishes in our residential dining restaurants. We will also be labeling
our residential food with nutrition and organic information, and we will have vegan,
vegetarian and organic-themed food nights.
Impact: Coming in fall 2009, vegan, vegetarian and organic entrees and side
dishes will be offered daily in dedicated sections of both EVK and Parkside restaurants.
Vegan, vegetarian and organic healthy events and food preparation events will be
held monthly in one or both of the residential dining venues.
-
Sustainable Cleaning Supplies
30% of USC Hospitality’s cleaning supplies are Green Seal certified. The cleaners
required by our dish washing manufacturers are not currently Green Seal certified,
and this makes up most of our cleaners purchases.
Impact: Product standards depend on product type.
See the
Green Seal website for details.