An Institution wouldn't be complete if it didn't have a place where students and staff could go to grab breakfast, lunch and dinner. Depending on the size of a particular Institution and the way the buildings are arranged, there may be many catering facilities scattered throughout the campus. This portion of the EVC focuses on environmental issues that apply to catering operations.

It is highly likely that almost everyone has at least one meal a day in the canteen, and many students probably eat three meals a day there. A very large quantity of food is stored, prepared and disposed of on any given day, and good management is required to keep things running smoothly. Institutions should be especially concerned about health and safety, as well as environmental issues. There are also a number of best management practices that can be implemented to minimise the amount of energy and resources that are used in the catering facilities.

This portion of the EVC addresses the following topics:

• Energy-saving devices
• Recycling
• Composting and green procurement
• Refrigerators/freon
• Used oil
• Grease traps

Proceed through this section of the EVC to learn more about best practices and environmental regulations that may apply to your canteen.