Sustainability Timeline

Timeline

2022

2022

2022
Reusable to go containers are reintroduced in the dining centers when covid packaging restrictions are lifted.
2018

2018

2018
The Food Recovery Network began collecting from all five dining centers and Schine Dining. Donations are now delivered to seven charities. The composting program has grown substantially. Over 700 tons of pre- and post- consumer waste was composted 2017 – 2018.
2015

2015

2015
The Food Recovery Network was launched at SU/ESF.  Eight hundred pounds of food was donated to two local charities.
2014

2014

Trayless dining began in Graham and Shaw. Over 562 tons of waste materials was composted in 2014.
2013

2013

Trayless dining began in Sadler Dining. Over 315 tons of waste was composted in 2013.
2012

2012

2012
Student waste audits continued.
2012

2012

2012
Trayless dining began in Ernie Davis. Significant waste reduction was realized due to washing fewer items. Recycling Centers were installed in all dining centers so students could participate in our composting program by disposing of their food waste.
2011

2011

2011
Sustainability Division began performing food waste audits in the dining centers to see how much food students were throwing away.
2010

2010

2010
Food Services began composting pre-consumer waste from food preparation. Composting with OCRRA began. Over 74 tons of material was composted this year.
2010

2010

2010
To go containers were upgraded so Food Services was able to efficiently wash and sanitize containers for students.
2010

2010

2010
Mug Club started. Cafe customers can purchase a reusable mug to fill up on hot beverages while enjoying a discount for being sustainable. Free fill-up Friday is one of the Mug Club benefits.
2009

2009

2009
All dining centers began using reusable containers.
2008

2008

2008
Over 50,000 meals to go were taken annually. Styrofoam doesn’t compost, it just takes up space in landfills. Food Services started using reusable containers in Brockway Dining to begin eliminating waste.
2008

2008

Food Services experimented with trayless dining. Diners were alerted ahead of time that the trays would be taken away for one meal. Trayless dining was successful saving water used to wash the trays.
2005

2005

2005
Students on the meal plan were offered a reusable bottle to take their beverage from the soda fountain.
2004

2004

Canned beverages were offered with the meal to go. Approximately 4200 cans of soda and juice were used weekly.
2002

2002

Paper bags were replaced with styrofoam containers to allow more choices for to go meals.
2000

Before 2000

Students’ busy lifestyles created a need for a meal to go option. Dining center employees made simple meals for students to take in a paper bag.