Waste Reduction and Sustainability
bc dining sustainability
An important component of BC Dining sustainability is improving water and energy efficiency and minimizing food waste. The following programs have been implemented through BC Dining in collaboration with several student groups to promote a more environmentally-aware BC community.
- Every Thursday in September to late October from 3pm – 6pm students can purchase fresh fruits, vegetables, pastries, and other local products from the Farmers’ Market located outside of Corcoran Commons.
- Students can save money and reduce waste with BC Dining’s Reusable Mug Discount Program. Bring any sized reusable mug or bottle to all self serve stations at our dining halls and only pay for a small sized beverage for all fountain drinks, coffee, and tea products. All dining locations have filtered water spigots to refill reusable water bottles.
- All dining locations offer reusable china and silverware for students eating on campus. These products are washed and sanitized after each use and help reduce the amount of disposable paper products discarded at BC.
- BC Dining considers its energy impact and is dedicated to reducing water and energy consumption. BC Dining actively researches technologies to increase efficiency when replacing foodservice equipment and purchases Energy Star or equivalently rated equipment whenever feasible.
HAVE YOU SEEN OUR PLATES?
If you have dining hall plates in your dorm, you can return them to the plate drop off area at your dining hall. The Environmental Eagle describes the plate recovery campaign. The "environmentalist spotlight" features the General Manager of Corcoran, Derrick Cripps, and his quest to lead sustainability efforts.
BC Dining considers its energy impact and is dedicated to reducing water and energy consumption. We actively research technologies to increase efficiency when replacing foodservice equipment and purchase Energy Star or equivalently rated equipment whenever feasible.
BC Dining has taken the following steps to reduce consumption:
- We have replaced two dish machines recently, cutting water and consumption by 50 percent. The equipment is manufacturered and serviced by a local vendor
- We run dish machines only during peak hours to conserve utilities and cleaning products
- Vendors are required to shut off engines during deliveries to decrease gas emissions and noise levels
- To save energy, we turn the vending machine lights off