Ryan ChartrandCal Poly Corporation is working with student and faculty pleas by thinking about the well-being of the earth and its inhabitants and by buying locally, recycling, composting and more.
The Fresh & Green Initiative was launched by Cal Poly Campus Dining in order to promote sustainability on campus, as well as help students make healthy choices and respect the earth.
It was not so much a sudden decision to alter business methods but rather a choice to give a name to the gradual changes Campus Dining has been making for years.
One of the most welcomed and anticipated conversions was the disappearance of foam products from Campus Dining restaurants.
“I didn’t notice many of the changes, but I did notice (that there was no Styrofoam) because I go to Julian’s,” physics senior Talitha Steward said.
“I think the changes are great and I highly support them,” she said.
For decades, Styrofoam (officially called polystyrene) has been used for take-out boxes and cups at Cal Poly.
Last year in particular, small groups of protesters would stand outside The Avenue with signs against the presence of the material on campus while others refused to use it when dining on campus.
“It was an issue worldwide,” said Campus Dining advertising and promotions coordinator Kathleen Pennington.
“It really seemed to become a focus at Cal Poly last year.”
Plastic has replaced Styrofoam at Julian’s and Lucy’s.
Also, many campus restaurants serve food on reusable dinnerware and provide compostable take-out containers of various sizes, which are made of either corn, sugarcane or paper.
Campus Dining has long advocated recycling by providing bins for cardboard, plastic, glass, cans and paper in and around dining facilities.
In fact, Campus Dining has been a Waste Reduction Awards Program (WRAP) winner for eleven years.
WRAP is an annual awards program established by the California Integrated Waste Management Board to recognize California businesses that have made outstanding efforts in waste reduction and recycling.
Another landmark for Campus Dining is its three biodiesel trucks that run on fryer fat.
The trucks, which are used for deliveries around campus, have increased in number from last year’s single vehicle.
In addition to the trucks, Campus Catering, BackStage Pizza and other restaurants use small electric vehicles.
They also have reduced the number of vehicles on campus by restricting the number of incoming deliveries.
Old light bulbs have been replaced with energy-saving bulbs in various buildings on campus. Also, produce trimmings, coffee grounds and eggshells are sent to the sustainable farm for composting.
Campus Dining restaurants make the effort to promote healthy habits by offering vegetarian and vegan items, tofu and soy, multiple salad bars, local produce and low-fat or non-fat items.
Fryer oil is devoid of trans fats and no food contains MSG.