Email: Virginia Green
University of Richmond's Dining Services
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28 Westhampton Way |
The University of Richmond Dining Services encompasses eight facilities on campus: The Heilman Dining Center, Tyler’s Grill, 8:15 at Boatwright, the Cellar, Freshens, Dean’s Dan at Whitehurst, ETC, and the University Club. University of Richmond Dining Services are committed to environmental excellence and works to minimize environmental impacts whenever possible.
Core activities for restaurants:
- Recycling
- Elimination of Styrofoam and Reduction Disposables
- Grease Recycling
- Water Efficiency
- Energy Conservation
Details:
- Recycle glass, steel cans, aluminum cans, grease, office paper, toner cartridges, newspaper, and cardboard.
- Donate excess food from events
- Effective food inventory control to minimize waste
- Locally grown produce and other foods
- Disposable containers made from bio-based materials, recycled content, or compostable
- Non-bleached napkins
- Recycled content paper towels and toilet paper
- Encourage suppliers to minimize packaging and other waste materials
- Extensive use of electronic correspondence and forms
- Purchase of durable equipment and furniture
- Preventative maintenance on all vehicles and equipment
- Last-in/first-out inventory
- Use least toxic materials
- High efficiency dishwashers
- Low flow toilets and waterless urinals
- Effective landscape management plan
- Effective storm water management plan
- Vegetative buffers around streams and ponds
- Purchase EnergyStar computers, appliances, etc.
- Scheduled preventative maintenance on HVAC
- Use of natural lighting and lighting sensors
- High efficiency compact fluorescent light bulbs in all canned spotlights
- High efficiency fluorescent ballasts and lamps (T-5’s and T-8’s)
- Thermal rated windows and/or tinting
- Design and operation of buildings that are “L EED” certified
- 99% of all purchases are from Virginia vendors
- Two main retail operations offer fair trade, organic, and kosher selections
- Challenge students to: limit number of napkins used, dine-in rather than take out, use Lug-A-Mug program, limit portions, etc
- Limit availability of disposables and no longer use Styrofoam clam shells for sandwiches
- 98% of all disposables can be recycled or are biodegradable
- Reduce waste with two large waste pulpers
- Render waste meat by-products and spent cooking oils
- Make sustainability a priority
- Purchase environmentally friendly products, purchase in bulk
- Educate employees about environmental protection and safety standards
- Support the Central Virginia Food Bank
- Adopted an environmental/sustainability policy
- Recycle inkjet and laser cartridges and cell phones in conjunction with the Sierra Club
- Conserve water by using thaw down coolers
- Energy efficient practices utilized in renovation
- Volunteer services and provide funding to Freedom House, the Virginia Food Bank, and Meals on Wheels.
Virginia Green is a partnership program supported by
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