Sewanee Dining is proud to be working with Team Compost, a Sewanee student composting initiative. Daily, students collect and weigh the food waste at McClurg and provide this feedback to Sewanee Dining to help adjust food production and reduce food waste. Our goal with composting is two fold, to reduce food waste generally and to divert from landfills what waste we do produce. During the academic year thousands of pounds of compost are diverted from landfills through Team Compost each month. To best ensure that the food waste we produce in the kitchen and from customers is uncontaminated by non-compostable materials, all compost separation from the waste stream will be handled by Sewanee Dining staff. Customers will no longer separate waste themselves outside the tray return, but rather dining employees, perhaps some of them Sewanee students, will be responsible for separating compostable materials from trash. The final product of this compost will be used for applications on the Domain, including in the Sewanee Student Organic Garden, whose produce will be returned to McClurg.
With a splendid 13,000 acre campus it should be no surprise that Sewanee students and the university at large are concerned with issues of sustainability and environmental stewardship. As the largest food service in the region, Sewanee Dining too, embraces sustainability as a core component of its mission and an important consideration in how it approaches its operations and services.
FOUR PRINCIPLES GUIDE SEWANEE DINING’S SUSTAINABILITY EFFORTS:
- To menu and purchase seasonal and local ingredients to the full extent possible, including developing collaborations and partnerships with producers that maximize the economic benefit of available resources.
- Prepare food efficiently and with care to maximize appeal to customers, minimize production waste, and wisely use gas, electricity and water resources.
- Community collaboration in the gathering and sharing of all available data and information to educate ourselves and our patrons to respectively prepare and consume responsible quantities of food.
- What waste that we do produce should be, through composting and other reclamation efforts, safely returned to the earth to minimize their environmental footprint and support local food production into the future.