Reduce, Reuse, Recycle

Appalachian Food Services takes environmental sustainability seriously and advocates the concepts of "Reduce, Reuse and Recycle." We have partnered with the Office of Sustainability to identify future opportunities, fulfill Appalachian's strategic plan and be a leader of sustainable campuses nationally.

Learn more:  Food Services Sustainability & Local Food 2016-2017 Year in Review

Reducing

  • Hand of worker scooping seeds from a melonWe have reduced delivery truck traffic on campus by consolidating products into a central warehouse facility
  • We purchase locally as much as possible reducing miles traveled from farm to campus
  • We purchase bulk canned and dry goods with minimum packaging as well as bulk fresh meats, fish and produce
  • We do much of our food prep in house in our three central production units (Meat Cutting Room, Vegetable Prep, Bake Shop)
  • The Roess Dining Hall uses a trash pulper, which has drastically reduced the volume of paper and food waste being sent to local landfills
  • We Stomped out Styrofoam™ in 2016, switching to paper to-go cups and boxes
  • We place napkins on tables in Sustainable & Hygenic Napkin Dispensers, making it easier for diners to use only what they need and reducing napkin consumption by approximately 25%
  • In March 2017, new paper towel and soap dispensers were installed in Food Services dining halls reducing waste in the bathrooms

Reusing

  • Multicolored reusable mugsRivers Street Cafe and Park Place Cafe use permanent glassware, dishes and utensils, eliminating the need for disposables
    • Patrons using permanent glassware in Rivers Street Cafe receive free refills on sodas and tea
  • Filtered water stations are available to refill water bottles
  • We encourage the use of reusable cups, bottles and mugs by offering a Flat Rate Discount
  • We collect glass jars and containers for academic departments such as Biology and Chemistry
  • The Bake Shop uses overripe fruit from the dining venues to make banana pudding and bread as well as apple cake and bread
  • Overproduced food is donated to The Hunger & Health Coalition - 13,264 lbs in 2016-2017 which equates to approximately 13,264 meals
  • We offer a reusable shopping bag at The Market in both Trivette Hall and the Bookstore

Recycling

  • Metal spoon sculpture hanging on wall of dining hallWe participate in Appalachian's Single Stream Recycling program, which allows all recyclables to be placed into the same bin
    • New recycling stations with signage to improve recycling education were introduced in Roess Dining Hall and Trivette Hall in 2015-2016
  • Zero Waste outreach interns from the Office of Sustainability work in our tray return areas to educate visitors about waste separation
  • The Recycled Aluminum Spoon Sculpture by artist Joe Bigley that hangs in the Roess Dining Hall is made from aluminum foil and pans used in the dining concepts during the 2011-2012 academic year
  • The use of cardboard balers has reduced the amount of items taken to the landfill by approximately 40%
  • We send both used cooking oil from our kitchens and meat scraps from our Meat Cutting room to Valley Proteins to be recycled 
    • All our dining facilities recycle their cooking oil - 18,420 lbs in 2015-2016
    • We recycle meat scraps from our Meat Cutting Room - approximately 2500 lbs yearly
  • We have been composting pre-consumer organic material since 1999 - approximately 100 tons yearly
    • This material goes to the recycling center and is made into compost that is used around campus
  • All of our brochures and order forms are printed on-campus at Mountaineer Printing on recycled-content paper
  • Food Services employee hats and shirts are sourced from Renew Merchandise and made from recycled plastic bottles

Want to learn more, take a Food Services Behind the Scenes Tour!