What We're Doing
Food
Sustainable Food Service
Western's University Dining Services maintains a "Green Dining" webpage that provides data for sustainable dining on campus. The dining staff and administrators have set several goals for the 2012 academic year. Some of these goals include providing Fair Trade and Rainforest Alliance Coffee, increasing composting facilities, implementing Western's Zero Waste program in dining commons and at catering events, using 100 percent recycled-content in their to-go containers, using vegetable and soy based inks, and installing Energy Star appliances.
Real Food Challenge
The Real Food Challenge is a national campaign to increase the availability of sustainable foods on colleges and university dining inventories 20% by 2020. At Western, we have accelerated our goal to reach 20% by 2012. Local dairies, orchards, farms, and regional supporters work with Western to help us reach that goal. We also receive support from organizations like Growing Washington—a non-profit dedicated to statewide sustainability—and Charlie's Produce a produce supplier based in Seattle, WA. University Dining Services administrators are using the Real Food Challenge as a framework to standardize food purchasing methods using criteria that includes local sourcing, fair trade, humane working conditions, and ecological balance. During winter quarter 2010, 19% of Western's dining inventory met Real Food criteria.
"Community Supported Agriculture"
Western is investing in a community supported agriculture project dubbed V.S.A., or, "Viking Supported Agriculture." VSA is inspired by the numerous Community Support Agriculture programs that exist in Bellingham and throughout the region. Rather than being a private residential delivery, VSA is a project that connects the Western Community as a whole with local farmers and local produce—something that has been too large an idea to take place in the past. However, with the recent emphasis on preserving agricultural communities, and an increasing demand for sustainable foods, VSA is successfully launched, raising awareness about local farms, and providing direct support for local farmers.
http://www.wwu.edu/sustain/vsa/
Recycling and Compost
Sorting bins for recycling and compost are available on-campus in most academic buildings and in every dining hall and market. Western is currently pursuing an initiative to supply on-campus markets with fully compostable dining ware to minimize landfill waste, and has an ongoing reusable mug program to provide students with increased opportunities to reduce any disposable dining ware. When using the mug students receive a discount on beverage prices.
http://www.campusdish.com/en-US/CSW/WesternWashington/Sustainability/
Program Contact: Thomas Koerner, Director of Operations - Dining Services
Email: koerner-thomas@aramark.com
Program News
HeraldNet.com: WWU, Aramark Sign New Dining Services Contract {7/29/11}HeraldNet.com: Where the wild foods are {5/3/11}
The AS Review: Popular local sandwich maker hits Miller Market {5/2/11}
Western Today: Dining Services aims to reduce food waste in campus... {4/27/11}
The Western Front: How young people are growing their own crops {4/26/11}
The AS Review: Sustainable, affordable and local {4/18/11}
The Western Front: From drizzle to downpour {4/5/11}
Western Today: Avenue Bread to be available in Miller Market... {3/15/11}
The AS Review: Go wild for foraged foods {3/14/11}
Western Today: Dining Services experiments with Meatless Mondays {3/8/11}
Western Today: The dark side of the moo {2/25/11}
The Seattle Times: More schools trying to serve Washington-grown food {9/25/10}
Dining Services: Dining Hall Customers Reduced Food Waste by 34%! {4/29/08}
Dining Services: Reducing Waste, Going Trayless, Composting... {4/17/08}