University Dining consists of ten separate operations spread across six buildings on campus. Between our kitchen equipment, appliances, heating and cooling systems, and lighting, we are continually striving to make our energy usage as efficient as possible.
University Dining collaborates with Focus On Energy, a statewide
Wisconsin program that incentivizes the purchasing
of energy-efficient appliances and equipment, to
continuously minimize energy waste.
- We employ energy-saving variable-speed hood systems at North Point Dining which are actively responsive to live conditions.
- Unit Managers post the start-up times on machinery to draw energy only when needed.
- Converted flourescent lighting to more energy-efficient LEDs
- Energy efficient dishwashers save over 10,000 gallons of water daily
- Air-cooled versus water-cooled air compressors at Price Commons save 2,800 gallons of water per day
- Variable speed hoods were installed in 2020 which actively respond to each condition to conserve energy
In the remodel of the Memorial Student Center, concerted efforts were made to include sustainable initiatives throughout the building. Below are a few specifically related to our dining operations:
- The wood floor in the Terrace is 100% reclaimed lumber
- The waste/recycling bins are made of 100% post-consumer recycled milk jugs
- The carpets, wall tiles, and booths in the Heritage Lounge all contain recycled content (including repurposed wood from the pre-remodel bowling alley)
- Tables in the Great Hall and Ballrooms are GreenGuard certified
- Working with campus to expand solar energy
- Added solar panels to the roof of Price Commons in May 2021
For more information on the sustainable organizations, products, and initiatives that University Dining is involved with, please visit any of the links below:
|AASHE STARS Report||www.stars.aashe.org|
|EcoLab Cleaning Products||www.ecolab.com|
|Fifth Season Cooperative||www.fifthseasoncoop.com|
|Stout Sustainability Office||www.uwstout.edu/sustainability|
|U.S. Dept. of Agriculture||www.usda.gov|