Sustainability
Food and Dining
Paper Goods and Packaging
While Dining Services has drastically reduced disposable waste related to carryout service, we are taking advantage of biodegradable options for beverage cups and disposables. Also look for the reusable cups available to all patrons in retail locations. Purchase a large drink and refill it for a reduced price.
Composting
Composting food waste is one of Western Michigan University's new research topics on how to become more sustainable and efficient. A recent WMU graduate of the Gibbs House for Environmental Research and Education, Sarah Campbell, has been tasked by the President Dunn Sustainability Committee to research three different methods of composting for use by the on-campus Dining Services.
Elimination of Trays
Three dining halls have adopted a "trayless" service. The elimination of trays should help address environmental issues, produce costs savings, and reduce food waste and overeating.
Food Preparation and Service
Meal planning and consumption records kept by Dining Services reduce purchasing cost, waste to spoilage ratios and provide fresher ingredients. All wholesome foods that cannot be used are donated to Kalamazoo Gospel Mission.