Sustainability
Event Management, Dining, and Hospitality (EMDH) is committed to sustainability at Illinois State University. EMDH continues to regularly evaluate efforts and search for ways to incorporate more sustainable practices into dining operations.
Food Donation Policy
When possible EMDH strives to donate surplus food in a way that fits the criteria of the appropriate community service organizations to benefit those in need within our local area. EMDH staff are encouraged to exhaust all alternatives permitted by University regulations along with the relevant state and local health and sanitation codes before discarding surplus food. The full EMDH food donation guidelines can be downloaded here.
Digital Signage
Digital signage systems in Watterson Dining Commons and Marketplace at Linkins Center reduce the need for paper signage and table tents in the dining centers. Dining has eliminated the use of table tents and most paper signage in the dining centers in favor of more sustainable information screens. Campus groups (departments, RSOs, etc.) can use the information screens at both Watterson Dining Commons and the Marketplace at Linkins for promotional purposes.
Energy Efficient Vehicle
EMDH uses a Toyota Prius in place of the large van previously used for departmental mail rounds and deliveries.
Facilities & Equipment
- Can crushers for can recycling
- Energy-efficient appliances
- Energy-efficient lighting
- Food pulper—food waste sent to composting program
- Oil collection and recycling
- Cardboard baler
Composting
On average, EMDH (dining centers and catering) sends approximately 576,000 pounds of organic food waste and Biodegradable Products Institute (BPI) commercially compostable packaging to be made into compost annually. Compostable items in the dining centers and catering include food scraps and leftovers, to-go boxes, and compostable packaging. EMDH uses BPI compostable to-go boxes. In partnership with the Office of Sustainability, students can access compost kiosks* to dispose of to-go boxes outside of Watterson Towers, Tri Towers, and the Bone Student Center.
*Students must take a short quiz to receive the code to access to the compost kiosks.
Pizza Box Recycling
To reduce improper disposal of pizza boxes from The Landing, there is a designated pizza box recycling bin near The Landing in the Bone Student Center. Accompanied by instructional signage, this bin instructs customers on what can be recycled and provides a dedicated space for these boxes.
Local Foods & ISU Vertical Farm
EMDH partners with local farmers to purchase and incorporate local produce for use in the dining centers and catering. EMDH currently utilizes four locally sourced products which are used in various recipes each week in the dining centers.
Additionally, EMDH partners with the ISU Vertical Farm to receive a variety of items including, but not limited to, greens and herbs.
Reusable Strategies
Both dining centers use permanent dishware as opposed to disposable plates or individually packaged items most of the time, leading to less waste. Disposable products are used only when necessary (ex: when a dish machine needs repair).
Meal plan holders are limited to two carryout meals per day to reduce waste and encourage use of reusable dishware and silverware in the dining center.
To reduce waste, EMDH removed disposable to-go cups in the dining centers. All students and guests are allowed and encouraged to bring and use a personal, reusable cup to take drinks to-go in lieu of providing disposable cups.
Service Style
EMDH has operated an all-you-care-to-eat style service in the dining centers since 2008. This service style is more sustainable than an a la carte program where prepackaged items are necessary and increase waste. The all-you-care-to-eat style allows for batch cooking 20-25 servings at a time which heightens food freshness and reduces food waste.
Trayless Dining
Both dining centers are trayless which has led to a reduction in water consumption and energy usage that was required to wash the trays. The trayless dining environment decreases over-consumption and food waste.
Zero Waste Events
When disposable products are requested, EMDH Catering provides compostable plates, silverware, napkins, and cups along with designated compost, recycle, and trash bins. The Office of Sustainability and EMDH partner to provide volunteers who assist guests in separating waste into proper bins. This results in a zero waste event where 90% or more of waste generated is diverted from landfills through reuse, recycling, or composting.
Redbird Fresh Market
EMDH partners with the Office of Sustainability on Redbird Fresh Market, a program that brings fresh fruits and vegetables to students, faculty, and staff. This affordable subscription provides high-quality produce once a week for eight weeks. Unclaimed bags are donated to the School St. Food Pantry weekly.