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Food

Western Sustainability Goal: Provide healthy and sustainable food and food services to campus.

Sustainability @ Dining Services

Sustainable Food Service

Western's University Dining Services maintains a "Green Dining" webpage that provides infromation on sustainable dining on campus. The dining staff and administrators have set several goals for the 2012-2013 academic year. Some of these goals include providing Fair Trade and Rainforest Alliance Coffee, increasing composting facilities, implementing the Zero Waste Western program in dining commons and at catering events, using 100 percent recycled-content in to-go containers, using vegetable and soy based inks, and installing Energy Star appliances.
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Contact: David Swayne, Sustainable Food Systems Coordinator, Dining Services, Swayne-David@Aramark.com

Real Food Challenge

Real Food Challenge

The Real Food Challenge is a national campaign aimed at increasing the availability of sustainable foods on colleges and university campuses to 20% of all food purchases by 2020. Western Dining Services has signed on to the RFC. 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 farmer cooperative —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 locally grown, fairly traded, humane,and organic foods.

 

Contact: David Swayne, Sustainable Food Systems Coordinator, Dining Services, Swayne-David@Aramark.com

Viking Supported Agriculture

VSA

Western's community supported agriculture project dubbed V.S.A., or, "Viking Supported Agriculture" provides fresh, organic produce from Whatcom County farms to students, staff, and faculty. The 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 has been successfully launched, raising awareness about local farms, and providing direct support for local farmers.
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Contact: Office of Sustainability, sustain@wwu.edu

The Outback Farm

Outback

The Outback, a joint program of the Associated Students and Fairhaven College, is a 5 acre farm and wetland restoration site. The purpose of the Outback OELP is to coordinate a wide range of opportunities for students to learn about, develop and implement sustainable land use practices. These opportunities include personal and collaborative events and projects involving habitat restoration, organic gardening, green building, academic partnerships, independent study projects (ISPs), workshops, lectures and classes.
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Contact: Outback Farm Coordinator, AS.Outback@wwu.edu

Organic Waste Recycling

Organic waste recycling options are available on-campus in limited areas. Bins can be found at these locations:

  • Retail areas: Viking Union Cafe, Miller Hall Market, Artnzen Cafe
  • Buildings: Arntzen Hall, Acadmic Instructional Building, Miller Hall

In addition, all campus dining halls recycle pre and post-consumer organic waste.

 

Contact: Jacob DeGuzman, Zero Waste Western Coordinator, Office of Sustainability, Jacob.DeGuzman@wwu.edu


food