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Washington and Lee University

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Sustainability Initiatives

Washington and Lee University Dining Services is a Virginia Green Facility.

Dining Services has been recognized by the Virginia Department of Environmental Quality as a Virginia Green Facility since 2007 by pursuing  and implementing sustainability initiatives.


Core Activities

  • Recycling 
  • Elimination of Styrofoam
  • Reduction in the use of Disposable Wares
  • Grease Recycling
  • Water Efficiency
  • Energy Conservation

Details: 

  • Effective food inventory control to minimize waste
  • Utilize local and sustainable grown products
  • Filtering of grease
  • Disposable containers made from bio-based materials, recycled content or compostable
  • Screen based ordering systems
  • Encouraging suppliers to minimize packaging and other waste materials
  • Use of "green" cleaners
  • Preventative maintenance on all vehicles and equipment
  • Last in/ first out inventory
  • Using least toxic materials

Local Foods

When possible Dining Services is committed to using locally grown products. Utilizing local products reduces CO2 emissions, enhances the bond between consumer and producer, increases local economic benefits while providing our guests with the freshest, tastiest and most nutritional food possible.

In October, Dining Services hosted a special events dinner - LOCAL HARVEST 07 - This meal provided our guests with a chance to meet the local producers, engage in a local foods debate, hear a national recognized leader speak on local foods, while enjoying a meal that was sourced 95% locally. Not only was this meal one of the most popular of the year, it was award a national Loyal B. Horton Gold Award from NACUFS as the best Special Event Dinner presentation of the year. The Local Harvest Dinner has been an annual tradition for Washignton and Lee Dining Services since it's inception in 2007.

Composting

Dining Services composts food scrapes and trimmings ( Please contact Bill Hamilton for information on the University Composting Program @ hamiltone@wlu.edu)

Prepared Unused Food Products

Dining Services provides Campus Kitchen with unused bulk foods multiple times a week to support their initiative of providing food to those with need throughout the local community.

Recycling

Dining Services is committed to the recycling program directed by Chris Wise. (jwise@wlu.edu) You will find recycling bins outside Dining Service facilities, as well as around campus. PLEASE RECYCLE

Fair Trade Coffee

Our selected choice of coffees are Rainforest Fair Trade coffees. These coffees are available in the Marketplace, Cafe 77, Hillel E. Cafe and the Law School Brief Stop. W&L Dining Services recognizes the need for social and environmental stewardship to the farmers who grow our coffees, our customers and our communities. Fair Trade coffees assist the country of origin and the farmers who grow these coffees with environmentally sustainable practices, community development initiatives, as well as, health and education benefits.

Reusable Cleaning Cloths

Dining Services utilizes reusable cleaning cloths to clean our locations reducing our paper product usage.

Carbon Impact and Water Savings

Dining Services initiated a CFL (compact fluorescent lighting) program in both its Marketplace and Cafe 77 facilities. This initiative reduce electrical usage in those facilities by approximately 10%. (all figures based on government data from Energy Star and are general savings figures) This will equate to approximately $10,500 savings over the course of the CFLs lifetime in direct electrical cost savings. The estimated savings on the cost of replacement bulbs is approximately $8200 over the lifetime of the CFLs. This initiative has reduced our carbon footprint by approximately 40% per electrical hour per bulb.

Dining Services utilizes dry mopping when possible and only runs its dishwasher as needed reducing our water usage considerably during the school year.

Washington and Lee Garden Initiative

Dining Services, Facilities Management and Campus Kitchen planted its first garden in the spring of 08. So far Dining Services has harvested about 4.5 pounds of basil along with quantities of thyme, oregano and rosemary -- we are looking forward to a fall harvest to include peppers, squash, pumpkins, popcorn and tomatoes. These items will be served to the students during the fall. We currently have planted about .25 acres and are looking to expand the garden.

THE WHY AND WHAT OF SUSTAINABILITY

What is sustainability?

Sustainability is the notion that while providing a quality life for ourselves we must be "mindful of the future." Our choices effect our future generations and we have a moral and ethical obligation to ensure that while we move ourselves forward we must assure that future generations have the resources to insure their economic, ecological and social viability.

Why is sustainability important?

There are six critical global trends which require us to respond by "thinking anew."  

    • The Population Explosion
    • Diminishing Land Resources
    • Diminishing Water Resources
    • The Destruction of the Atmosphere
    • The Approaching Energy Crisis
    • Social Decline

Dining Services is committed to thinking anew the issues of economic viability, ecological preservation and social justice. The benefits to our students, our university, our community, our state, country and our global neighbors are substantive. From a healthier environment, to a quality and safe nutritional food sources, to the economic benefits and social quality impact on our immediate to global neighbors.