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UConn Among First Universities to Gain ‘Green’ Rating at All Dining Halls - UConn Today
UConn has become one of a select few public universities in the U.S. to achieve “green” certification for every dining hall on campus, based on practices used at each site to promote environmental sustainability.
The nonprofit Green Restaurant Association (GRA) recently certified all of UConn’s eight residential dining units as “Certified Green Restaurants,” a designation given to facilities that meet several standards in conserving energy and water, reducing food waste, reducing and recycling waste, and other measures.
UConn’s accomplishments include eliminating the use of Styrofoam in its facilities, operating a comprehensive recycling program, recycling grease to result in biodiesel fuel, and saving water and energy by using high-efficiency sprayers.
The dining department also replaced disposable utensils with reusable items, uses Energy Star-rated equipment, buys locally produced food when possible, and removed trays to cut down on washing and on the amount of food that is taken but not eaten.
“Achieving ‘Green Restaurant Certification’ for all of our eight residential dining facilities was an important goal for us,” said Dennis Pierce, UConn’s director of dining services. Sustainability is part of UConn Dining Services’ mission.”
UConn has become one of a select few public universities in the U.S. to achieve “green” certification for every dining hall on campus, based on practices used at each site to promote environmental sustainability.
The nonprofit Green Restaurant Association (GRA) recently certified all of UConn’s eight residential dining units as “Certified Green Restaurants,” a designation given to facilities that meet several standards in conserving energy and water, reducing food waste, reducing and recycling waste, and other measures.
UConn’s accomplishments include eliminating the use of Styrofoam in its facilities, operating a comprehensive recycling program, recycling grease to result in biodiesel fuel, and saving water and energy by using high-efficiency sprayers.
The dining department also replaced disposable utensils with reusable items, uses Energy Star-rated equipment, buys locally produced food when possible, and removed trays to cut down on washing and on the amount of food that is taken but not eaten.
“Achieving ‘Green Restaurant Certification’ for all of our eight residential dining facilities was an important goal for us,” said Dennis Pierce, UConn’s director of dining services. Sustainability is part of UConn Dining Services’ mission.”
