Everyday, leftover food and table scraps are thrown into your cafeteria's dustbins. The rubbish must be picked up and transported to a disposal facility at a significant financial and environmental cost. Did you know that this cost could be reduced? Cafeteria food scraps and kitchen prep waste are recyclable through composting. Food scraps are wet, heavy portions of the waste stream, and diverting them for re-use can result in reduced waste landfill fees and useable end products. Adequate space is needed to be successful in collecting and composting organics. Here are some ways to create space for food scraps generated in cafeterias on campus:

1. If space permits, reserve a spot on campus to locate an onsite compost area.
2. Designate a good-sized area in the kitchen prep and dishwashing areas for collection containers and design the cafeteria waste stations with logical and obvious places for all recyclables, including plate scrapings.
3. Designate an area on the loading dock for extra 50-90 gallons totes used for collecting organics.
4. If space constraints or other issues prohibit on-site composting, identify nearby composting facilities and/or contractors to determine if an off-site program might be feasible.

This section of the EVC lists some best management practices that you can employ (with regard to appliances) in the cafeterias on your campus in order to reduce energy consumption.

Energy-efficient refrigerators differ from less efficient models in the following ways: more efficient compressors, improved insulation, better door seals, improved condensers and evaporators, and more precise temperature controls and defrost mechanisms.

1. Energy-saving tips:
• Clean refrigerator condensers every three months.
• Don't keep your refrigerator and freezer too cold. Recommended temperatures are 2.7°C and 4.4°C for the fresh food compartments of the refrigerator and -15°C for the freezer section. If you have a separate freezer for long-term storage, it should be kept at -17°C.
• Regularly defrost manual-defrost refrigerators and freezers; frost buildup increases the amount of energy needed to keep the motor running. Don't allow frost to build up more than seven millimeters (one-quarter of an inch).
• Make sure refrigerator doors' seals are airtight. Test them by closing the door over a piece of paper so it is half in and half out of the refrigerator. If you can pull the paper easily, the latch may need adjustment or the seal may need replacing.
• Cover liquids and wrap foods stored in the refrigerator. Uncovered foods release moisture and make the compressor work harder.
• Move refrigerators out from the wall and vacuum their condenser coils once a year (unless you have a no-clean condenser model). Refrigerators run for shorter periods with clean coils.
• Don't force your refrigerator to work harder than necessary by locating it near a heat source, such as a radiator, heating vent, kitchen oven or dishwasher.
• Don't suffocate refrigerators by enclosing them tightly against the wall. Since most refrigerators reject heat from the bottom and/or back, they need adequate clearance to allow sufficient airflow. Two general rules-of-thumb are to double the space recommended by manufacturers for refrigerator installation, and to allow 2 inches of airflow around the refrigerator. Allow at least one inch of space on each side of a freezer to allow good air circulation.
• If the refrigerator has an "energy-saver" switch, adjust it to the setting that provides maximum energy savings without causing condensation on the outside of the unit.
• Thaw frozen food inside the refrigerator because it will help cool the interior and eliminate the use of energy for thawing in an oven or microwave.
• Let food cool before putting it in the refrigerator so it won't have to work so hard to keep the food cool.
• Organise the contents in the refrigerator to ensure good air circulation around the items.
• Keep freezers full; full freezers perform better than nearly empty ones.
  
2. Purchasing tips:
• Look out for the EU Energy Labels on appliances such as refrigerators. 'A' rated appliances compared to 'G' rating per year save: Fridge freezer: £45 Freezer : £35 Fridge : £25
• Look for a refrigerator with automatic moisture control. Models with this feature prevent moisture accumulation on the cabinet exterior without the addition of a heater. This is the same thing as an "anti-sweat" heater. Refrigerator models with an "anti-sweat" heater will consume 5% to 10% more energy than models without this feature.
• Consider upgrading refrigerators; older models use chlorofluorocarbons (CFCs) as a refrigerant, and newer models use halogenated CFCs (HCFCs), which are more environmentally benign.
• When selecting a new refrigerator, choose a manual defrost model because it uses half of the energy that automatic defrost models do (just remember to defrost it periodically).
• Ask the following questions:
• Are grants available from local utilities or government agencies for the purchase of the specific model?
• What is the energy rating? (Check the EU energy label.)
• What do I need to know about the refrigerator in order to use it most effectively? (Example: How many inches should be allowed around the refrigerator for airflow?)
  
3. Innovative technologies:
• Evaporator fan controllers for medium-temperature walk-in refrigerators
• Applications: low- and medium-temperature walk-in refrigeration and freezer systems like those used in restaurants, cafeterias, correctional facilities, grocery stores, bars and other custom industrial applications.
• Capabilities: reduce evaporator and compressor energy consumption and lengthens component life; and can be retrofitted into existing refrigeration systems or incorporated into the design of new equipment.
• Refrigerators that use low-temperature waste heat
• Capabilities: reduce peak demands for electricity; eliminate the use of ozone-depleting CFC refrigerants and improve electricity load factors.

1. Energy-saving tips:
• Clean ovens while they are still warm (after removing food).
• Cook as many things at once as possible.
• Use microwaves when possible, because they use less electricity than conventional electric cooking methods (microwaves cook faster and at a lower wattage).
• Preheat ovens only when necessary, and keep the preheating time to a minimum. Unless you are baking breads or pastries, you may not need to preheat the oven at all.
• Food cooks more quickly and efficiently in ovens when air can circulate freely. Don't lay foils on racks. If possible, stagger pans on upper and lower racks to improve airflow.
• Use glass or ceramic pans in ovens. You can turn down the temperature by about 4°C and cook foods just as quickly.
• Check to be sure the oven door gasket is tight. Adjust or replace gaskets as required.
• Keep range-top burners and reflectors clean; they will reflect the heat better and save energy.
• Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air (a 6-inch pan on a 8-inch burner will waste over 40% of the energy).
• On electric hob-tops, use only flat-bottomed pans that make full contact with the element (a warped or rounded pan will waste most of the heat).
• Whenever possible, use a pressure cooker. By cooking food at a higher temperature and pressure, cooking time is reduced dramatically and energy use is cut by 50-75%.
2. If you are purchasing new products for or upgrading your cafeteria, here are some purchasing tips:
• Try to buy self-cleaning ovens because they use less energy for actual cooking because of higher insulation levels.
• Gas ovens use much less energy compared to their electric counterparts because the fuel is used directly for cooking. A gas appliance also costs less than half as much money to operate as an electric one does, provided it is equipped with electric ignition instead of a pilot light.
• With electric cook tops, there are a number of new types of burners on the market: solid disk elements, radiant elements under glass, halogen elements and induction elements. Solid disk elements and radiant elements under glass are easier to clean, they take longer to heat up, and they use more electricity. Halogen elements and induction elements are more efficient than conventional electric coil elements. Induction elements require that you use only iron cookware (not aluminum).
• The oven hood should ventilate to the outside and not simply re-circulate and filter the cooking fumes. This is especially important with gas ranges. Be careful with the size of the fans - too large a fan can waste energy and cause back-drafting of combustion gases into the facility. This is a major concern with large downdraft ventilation fans used with some cook-tops and ranges. Ask about make-up air ducts available for these models.

1. The efficiency of a dishwasher is measured by a term called the energy factor, which is analogous to the miles per gallon for a car, but in this case is measured in cycles per kilowatt-hour of electricity. About 80% of the total energy used by dishwashers goes towards heating the water, so the best way to improve the efficiency of a dishwasher is to reduce the amount of water needed to clean the dishes. The best way to improve the efficiency of a dishwasher is to reduce the amount of water needed to clean the dishes.
   
2. Energy-saving tips:
• Don't pre-rinse dishes before putting them in the dishwasher. Rather scrape off plates and empty liquids. Soaking or prewashing is generally recommended in cases of burned-on or dried-on food. If you must rinse dishes, use cold water.
• Clean the filter at the bottom of your dishwasher (make sure it is not clogged with food) regularly to keep the machine running efficiently.
• If the dishwasher has a "sani" setting or booster heater, reduce the temperature on the hot water tank to about 48°C. This will significantly reduce overall water heating costs.
• Load dishwashers to capacity before running them.
3. Purchasing tips:
• Using EnergyGuide labels can save you money; also look for the EU Energy Label, which indicates that the dishwasher is energy efficient.
• Purchase dishwashers that allow you to choose between heat-drying and air-drying. Heat-drying elements draw considerable electricity; circulation fans for air-drying use very little.

1. Provide separate waste bins for separate waste streams. For example, place a waste bin for aluminum cans next to every regular rubbish bin.
2. It is very common for college students to read the newspaper in the cafeteria, especially while dining alone, so place a newspaper recycling bin near the exits; 34% of virgin material is saved by using recycled newspaper.
3. Have cafeteria staff use reusable trays, cups and silverware instead of disposable items, which end up in a landfill.
4. When it is necessary to use disposable goods, use paper plates and napkins in your cafeteria facilities made from recycled goods; producing recycled paper takes half the energy and creates half the air and water pollution that producing virgin paper directly from trees does.
5. Use paper bags instead of plastic/styrofoam sandwich containers.
6. Initiate a composting programme for the food waste that is generated in the cafeterias on campus.
7. Advertise which waste is to be recycled. Some items to consider are: steel/tin cans; glass jars and containers; aluminum foil and cans; plastic utensils; paper lunch bags; plastic containers for bulk food supplies; corrugated cardboard boxes; and milk cartons.
8. Make the collection process as easy as possible for students and staff. The simpler it is to sort and recycle, the greater the participation rate will be. Place recycling containers in a convenient location near the non-recyclable bins. Make sure that large recycling containers are placed in the kitchen area of the cafeteria, so that the staff can recycle bulk-size containers.
9. Create signs to clearly identify recycling containers and their intended contents. Anticipate what people may do wrong (e.g. clearly mark that food scraps are not to be mixed with recyclable paper).
10. Reduce waste in the cafeteria by switching from serving food to offering food.
11. Encourage people to bring metal silverware and cloth napkins to use with their lunch. These items can be taken back to dorms or apartments to be washed and used again.
12. Encourage students and staff to use reusable coffee mugs by providing dishwashing materials in the lounges in buildings on campus.
13. Buy food products in bulk instead of individually packaged. For example, use large condiment containers, rather than individual packets.
14. Use bulk milk, juice and drinks dispensers rather than individual cartons, bottle, or cans. Encourage people to use reusable plastic or glass bottles rather than using paper cups.

1. What is the environmental impact of the product? Is it recyclable and energy-efficient?
2. What kind of packaging is used? How could the packaging be minimised?
3. What are the primary raw materials used?
4. Is the product life appropriate to its task features? Is the product durable?
5. Are wastes minimised throughout the product's life cycle?
6. Does the product's design minimise the use of nonrenewable resources?
7. At the end of the product's life, can constituent materials and components be reused, recycled or recovered?

Sustainable practices that apply to a cafeteria facility include:

1. Buying supplies and items that are durable, reusable, and recyclable.
2. Procuring supplies and items that are non-toxic and made with recycled content.
3. Specifying that purchased items be delivered in bulk or with minimal packaging.
4. Identifying environmentally preferable products that meet basic quality specifications.
5. Establishing environmental screening for all new purchases.
6. Encouraging energy and water efficiency in cooking and washing operations.
7. Providing washable, reusable dinnerware, and implementing recycling programs for cans, bottles and other waste.
8. Donating excess/leftover food to area homeless charities.
9. Establishing composting programs for food wastes.
10. Encouraging water and energy conservation by employees.
11. Maximising energy efficiency in lighting, heating and cooling the facility.
12. Using the least toxic cleaning materials and buying them in bulk.
13. Informing students and staff about sustainable efforts and encouraging them to participate.
14. Providing recycling opportunities to members of the public that visit the facility.
15. Implementing water and energy saving mechanisms in the facility.

If your cafeteria generates or handles used oil, there are certain good housekeeping practices that you should follow. The following management standards are common sense, good business practices designed to ensure the safe handling of used oil, to maximise recycling, and to minimise disposal.

Even when not required by environmental regulations, the following best practices are recommended.

1. Label all containers and tanks with the appropriate label depicting the containers' contents. Care should be taken to avoid labels that may inappropriately denote a controlled waste.
2. Keep containers and tanks in good condition. Don't allow tanks to rust, leak or deteriorate. Fix structural defects immediately.
3. Never store used oil in anything other than tanks and storage containers. Used oil may also be stored in units that are permitted to store regulated hazardous waste.
4. Take steps to prevent leaks and spills. Keep machinery, equipment containers, and tanks in good working condition and be careful when transferring used oil. Have absorbent materials available on site.
5. If a spill or leak occurs, stop the oil from flowing at the source. If a leak from a container or tank can't be stopped, put the oil in another holding container or tank.
6. Contain spilled oil. For example, containment can be accomplished by erecting absorbent berms or by spreading a absorbent over the oil and surrounding area.
7. Clean up the oil and recycle the used oil, as you would have before it was spilled. Remove, repair or replace the defective tank or container immediately.
8. Environment Agency encourages used oil generators to use a secondary containment system (i.e. a bund) to prevent used oil from contaminating the environment.