Limiting Waste

One aspect of sustainability involves limiting waste and getting the most out of precious resources. This includes Dining Service’s commitment to reduce, re-use and recycle.

      

Dining Service has taken steps to limit waste in a number of ways:

  • We use a menu management software program to track production and usage of menu items so that we prepare no more than we expect to use.
  • If there is overproduction, students provide daily deliveries that supply the nearby MidCoast Hunger Prevention Program, a local food pantry and soup kitchen.
  • Keeping the food quality high provides incentives to students to eat what they take.
  • Communicating with students about food waste issues and offering tray-optional dining gives them options to change behavior.
  • Pre- and post-consumer waste is collected for compost by We Compost it! 
  • The waste from two of our largest annual catering events, the opening lobster bake (1,500) and thecommencement lunch (4,000), are completely composted at a Lisbon Maine farm
  • Using single–stream recycling for paper, paperboard, aluminum, glass, and plastic.
  • Dining Service provides incentives for use of reusable mugs, lunch bags and retail take-out eco-containers.
  • To reduce the purchase of bottled water for college meetings and events, Dining Service provides ceramic water containers for meeting set-ups.
  • Bottled water as a beverage option has been removed from our bagged lunch area and replaced with a hydration station.
  • Office space has been converted into dry goods storage for bulk purchases.