October 16, 2009 - 3:00am
On any given day, up to 2,400 customers are served in two cafeterias at Vancouver Island University’s Nanaimo campus.
That’s why VIU’s Food and Beverage Manager George Kulai gives serious thought to how the cafeteria operations can be as environmentally responsible as possible.
“We’ve implemented exciting changes to conserve energy and reduce VIU’s footprint on the environment,” said Kulai. “Small changes make a big difference.”
New energy efficient lighting was installed throughout the upper cafeteria during a recent renovation by VIU’s Facilities Services department. A motion sensor device now turns off power to the vending machines when there is little or no movement in the cafeteria, and a new line of degradable and recyclable plastic cutlery and coffee cups has been introduced.
“We’ve also purchased more metal cutlery so people have a choice,” Kulai added. “Most people choose metal over plastic, which is great because it means less waste going into the landfill. We still have some plastic cutlery available for take-away food items, but it’s degradable and recyclable.”
Manufactured in Quebec, the new brand of plastic forks, knives and spoons is made from a special base resin. “It starts the oxidative degradation process after use which helps it break down faster than regular plastics,” explained Kulai.
Improvements have also been made to the cafeteria’s composting program. “Our Culinary Arts department introduced the program back in 2005, and we’ve expanded it,” Kulai said. “Facilities Services installed new garbage, composting and recycling bins in the main cafeteria made from recycled products and responsibly managed forests.
“By adding more and larger bins, we hope to encourage more people to compost food waste and recycle. We ask our customers to separate their recyclables, garbage and food waste. Many customers are doing this, but we’re trying to encourage greater participation in the program.”
Kulai estimates that at least 700 pounds of waste material from the two cafeterias goes out for composting each week.
Another way the cafeteria reduces the amount of waste going to the landfill is through a “personal coffee mug’ program. Cafeteria patrons receive a small discount if they bring their own coffee cup.
“We serve an average of 400 cups of coffee per day,” he said. “As much as 30 percent of our coffee sales are to people who bring their own mugs. Our estimates show we’re diverting about 500 cups a week from the local landfill.”
But even coffee cups provided in the cafeteria are environmentally friendly. They are made from 25 percent post-consumer recycled paper, and are compostable.
As for the future, Kulai hopes to source more food used in the cafeteria from local food producers. “We’re part of a community group that is looking at food sustainability on Vancouver Island,” he explained, “and we continue to investigate alternatives to other plastic products that are currently used in the cafeteria.
“So far, our efforts to become more environmentally responsible are getting good reviews from students, staff and faculty. We’ll keep doing whatever we can to make our cafeteria operations as green as possible.”
Tags: In the Community
