Washington & Lee Dining Services

E-Meal@wlu.edu www1.wlu.edu/x1224.xml

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Washington and Lee University students have two main on-campus dining options located in the John W. Elrod University Commons. The Marketplace is Washington and Lee’s main dining hall featuring an array of freshly prepared American and Italian cuisine. Café’77/Emporium offers an array of sandwiches, salads, hot foods and convenience items. The University 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:

• Recycling glass, aluminum cans, grease, plastic, office paper, toner cartridges, newspaper, cardboard, packing supplies, Fluorescent lamps, batteries, and electronic equipment
• Composting food wastes and donating excess food from events
• Effective food inventory control to minimize waste
• Locally grown, organic, sustainable grown produce and other foods
• Filtering of grease
• Disposable containers made from bio-based materials, recycled content, or compostable
• Non-bleached napkins & recycled content paper towels and toilet paper
• Screen based ordering systems
• Encouraging suppliers to minimize packaging and other waste materials
• Using “green” cleaners
• Preventive maintenance on all vehicles and equipment
• Last-in/first-out inventory
• Using least toxic materials
• Preventative maintenance of drips and leaks
• Water flow metering to discover leaks and areas of high use
• Low restrictors on faucets
• Discouraging water based clean-up (sweep first)
• Purchase EnergyStar computers, appliances, etc.
• High efficiency hand dryers
• Use of natural lighting
• High efficiency compact fluorescent light bulbs in all canned spotlights

Virginia Green is a partnership program supported by