Food and Dining
Green initiatives have been integrated into food and dining operations throughout 黑料视频. Here are some highlights of the efforts spearheaded by Binghamton University Dining Services Sodexo, our on campus food provider. You can read more on the .
- Food waste and compost. We try to eliminate food waste and compost waste that is unavoidable. To promote community awareness, we hold regular Weigh the Waste events where we weigh all the uneaten food from guest's plates. Findings are consolidated, compared with previous events and reported back to the community.
- Reduce, reuse, recycle. As a university, Binghamton always strives to follow the 'reduce, reuse, recycle'
mantra within all of its facilities.
- As much material as possible is recycled, such as cardboard, glass, aluminum, paper and plastic that comes from our dining halls. You can read more about the University's recycling efforts on our recycling page.
- China dishes are used in our dining locations to reduce waste from disposable containers.
- For take out, dining halls are currently implementing the which supplies reusable containers.
- Our napkins are made of 100% recycled paper.
- Visitors to the MarketPlace can bring their own reusable cup or purchase a Binghamton University Bearcat cup at the to reduce waste and save money.
- Dining halls use bulk dispensers for condiments, eliminating waste from individual packs.
- Our fryer oil is recycled into biodiesel that is used to power a variety of vehicles.
- 92% of the chemicals we use are "Green Seal" certified, making them less harmful to our environment.
- Energy. When replacing equipment we choose Energy Star rated appliances to increase energy efficiency. We also try to ensure all vehicles are turned off while they are parked in our loading dock.
- Buy local. We work closely with local produce distributors to maximize the fruits and vegetables
purchased from local farms to support our local economy. We also purchase from local
dairies, and participate in farm-to-school initiatives.
- When seasonable, we specify our vendors provide local first, then regional to supplement. The last study we completed showed we source 57% of our food from regional sources (within 250 miles) and 35% of our food beyond that but within New York state.
Other Initiatives
- It doesn't get more local than food grown right here! The 黑料视频 Acres is an on-campus compost and gardening demonstration project. Acres hosts hundreds of students at volunteer workdays and also runs an academic internship program. This group is devoted to creating educational opportunities that develop a deeper awareness of the connections between our food system and ecological and social environments while serving as a model for creating alternative food production systems.
- Since the 1970s, the , a nonprofit student-run organization aims to make alternative food choices available for students and the general public by providing a number of different organic, vegan, vegetarian, gluten free, and local food products. They also have a social space, so anyone is welcome to come to do homework, read a book, or pick up a guitar and start strumming. No food purchase necessary!
- Our student-driven Compost Organic Garden Demonstration Project promotes composting and organic gardening through active demonstrations as well as serves as a field lab for an ecological agriculture course.