composting truck in profile

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.

      We Compost It branding image

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, we provide regular deliveries that supply the nearby Mid-Coast 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 giving them options to change behavior.
  • Pre- and post-consumer waste is collected for compost by We Compost it!
  • The waste from our two largest annual catering events, the opening lobster bake (1,500) and the Commencement lunch (4,000), are completely composted by We Compost it!
  • 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, we use AquaHealth water in ceramic containers for college meetings and events.
  • Bottled water, as a beverage option, has been removed from our bagged lunch program and replaced with a hydration station.
  • A centralized bakeshop and meat shop reduce the need for plastic packaging.
  • Cross-utilization of menu items maximizes usage.
  • Our organic garden manager works in conjunction with our chefs to plan for optimal growing needs.
  • Coffee grounds are composted and used in our organic garden.
  • We have strict procedures in place for portion control at catering functions.