Concordia’s Dining Services is leading the way in setting new sustainability standards.
Anderson Commons, our main dining center, is a trayless facility. This efficient move saves the campus 200,000 gallons of water each year and eliminates 150 pounds of wasted food each day. Overall, food waste is reduced by 26 percent. Dining services recently installed an energy-efficient dishwasher and a pulper that reduces solid waste 85% by volume, saving water, energy, and disposal fees.
Other steps toward sustainability include:
- Purchasing potatoes, pasta, and other foods from local vendors
- Moving from plastic to permanent salt and pepper shakers
- Cleaning the floors with chemical-free solutions
- Using energy-efficient ventilation systems in the kitchen
- Continuing research into expanding local and organic food options
- Implementation of a "Green to Go" program in the Maize
- Clean Plate Pledge and Lean Path Food Waste Prevention System reduce food waste
The mission of the garden is to educate the community about food production that is healthy, environmentally sustainable and practical in a manner that encourages active engagement to lessen our global footprint.
Students, faculty, and Facilities Management staff introduced edible landscaping to campus in the fall of 2014, planting three new apple trees near the library and raspberry bushes on the south side of Olin. More edible landscaping is planned for the future.