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BEST PRACTICES
Sustainable practices are important for the long-term health of the environment
and can be implemented in the cafeterias on your campus. Green procurement,
or “buying green,” as it is commonly referred to, is one
way to benefit the environment and your institution by minimising
environmental impact and costs associated with purchasing and waste
disposal. Prior to selecting/purchasing products, it would be beneficial
to consider the following questions:
- What is the environmental impact of the product? Is it recyclable
and energy-efficient?
- What kind of packaging is used? How could the packaging be
minimised?
- What are the primary raw materials used?
- Is the product life appropriate to its task features? Is the
product durable?
- Are wastes minimised throughout the product’s life cycle?
- Does the product’s design minimise the use of nonrenewable
resources?
- At the end of the product’s life, can constituent materials
and components be reused, recycled or recovered?
- Are there organic and fairtrade food alternatives?
- Can the food or product be sourced locally, thus cutting down
on transport miles?
Sustainable practices that apply to a cafeteria facility include:
- Buying supplies and items that are durable, reusable, and recyclable.
- Procuring supplies and items that are non-toxic and made with
recycled content.
- Buying food that is healthy, ethical, local and organic.
- Specifying that purchased items be delivered in bulk or with
minimal packaging.
- Identifying environmentally preferable products that meet basic
quality specifications.
- Establishing environmental screening for all new purchases.
- Encouraging energy and water efficiency in cooking and washing
operations.
- Providing washable, reusable dinnerware, and implementing recycling
programs for cans, bottles and other waste.
- Donating excess/leftover food to area homeless shelters and
soup kitchens.
- Establishing composting programs for food wastes that cannot
be donated.
- Encouraging water and energy conservation by employees.
- Maximising energy efficiency in lighting, heating and cooling
the facility.
- Using the least toxic cleaning materials and buying them in
bulk.
- Informing students, faculty and staff about sustainable efforts
and encouraging them to participate.
- Providing recycling opportunities to members of the public that
visit the facility.
- Implementing water and energy saving mechanisms in the facility.
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