Sustainability Plan Food
Description:
W&M will reduce the ecological footprint of our campus, foster healthy environments, and improve the well-being of our community through reduced resource use and impact, strategic practices, and smart design.
Champions:
Dining Services
Source:
Sustainability Plan
Standard
Continued implementation of LeanPath practices to reduce pre-consumer waste
Commitments
- Audit dining services’ capacity to increase sustainable, local and responsible food sourcing by 2019, resulting in an aggressive goal to be achieved by 2023.
- Continued implementation of sustainability initiatives such as vegan/vegetarian options, composting, and recycling cooking oil.
- Implement a campaign to reduce the generation of food waste by 2019.
- Explore a pizza box initiative for the campus composting program by 2019.
- Increase access and efficiencies of diverting consumable food and compostable waste from the landfill by 2022.
- Pilot expansion of the on-campus farmers market to include summer months, with an emphasis on employees, by 2021.
- Explore collaborative partnerships with on-campus franchises, convenience stores, and vending services towards sustainable goals by 2022.
