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• ºÚÁÏÍø became the first higher education institution to receive the WMDT/Mountaire Environmental Star Award.
• In 2010, SU was one of only 286 campuses nationwide to be featured in The Princeton Review’s inaugural Guide to Green Colleges.

• In 2011 Dining Services replaced our antiquated dish machine and pulping system with Meiko Flight-Type energy efficient system.
  • Our new dish machine has the lowest water consumption rate in the industry and a CSS (Chemical Savings System) which reduces detergent consumption by 40%.
  • The new Meiko A2P80 Waste Pulper reduces food and mixed waste by up to 85%. Waste is reduced to a dry pulp and is used off-campus for composting. Reducing waste volume also reduces labor costs and costs associated with waste transportation, disposal and pest control.
• Our used cooking grease and oil is picked up by Greenlight Biofuels and refined into environmentally-friendly biodiesel fuel.
• We utilize local food service provider Sysco Eastern Maryland which is within 25 miles of SU. This saves, fuel, transportation and delivery costs.
• We use a produce, dairy and bakery suppliers.
• Our Fresh Xpress carry out containers are made of EcoStar PET – which is made of up to 100% curbside recycled materials.
• We have replaced table napkins with new Tork Xpress napkin dispensing systems to minimize waste and reduce environmental impact. The dispensers use 100% recycled post-consumer recycled fiber napkins and reduces usage and waste throughout Dining Services.
• Lighting in production, storage and office areas have been replaced with low energy consuming compact fluorescent bulbs.
• We are the largest cardboard recycling source on campus.
• Used grease and oil is picked up by Valley Protein, not Greenlight Biofuels
• Fluorescent bulbs were in the Commons kitchen were in the process of being changed to LEDs

• We use utensils that encourage patrons to take appropriate portion sizes and reduce waste.
• We offer fountain drinks and filtered water so bottles and cans aren’t wasted.
• We encourage students to return for seconds rather than over-serving, which results in food waste.
• We conduct weekly or monthly inventories to keep stocks low and avoid spoilage and waste.
• We date and rotate stock to ensure that perishable food does not spoil or sit on the shelf past expiration dates.
• We conduct meal planning based on tracking of food consumption patterns to reduce purchasing costs and keep waste at a minimum.
• Our food production management system ensures consistency and minimizes waste & over production.
• We use bulk condiments and salad dressings in the dining hall to reduce packaging waste.
• We recycle oil from fryers and use bulk frying oil to reduce the need for paper and plastic oil containers.
• We send pre-consumer food waste to a local food bank whenever it is practical.
• We use cook-to-order methods as much as possible. Small batch cooking results in higher food quality and dramatically reduces leftovers and waste.
• We partner with the SU Garden Club and spot light featured vegetables that are  grown.
• Students can donate guest meals to Feed the Flock.

• We send used cooking oils to a local company who recycles the grease to be blended back into feed and sold back into the local economy.
• We use combi ovens as well as gas convection ovens. These ovens are more efficient and also cook more quickly leading to greater energy savings.
• Hallways have had the lighting levels reduced by 50%.
• All dining areas have been transitioned to LED.
• We consider the impact that packaging and transportation have on our environmental footprint. We weigh these factors carefully when making purchasing decisions.
• We use occupancy sensors that turn off lighting fixtures when spaces are not occupied.
• The Commons dining hall was designed with large windows which allow natural light to come in, reducing electrical needs.
• We design our new facilities to be energy efficient.
• We encourage the use of recycling bins for all recyclable items which are picked up on a regular basis.
• We encourage customers to participate in Cool Beans “Reusable Mug Program.” Designed at reducing paper cup usage, the program offers a $.15 discount on beverages when bringing their own clean cup or mug.

• We recycle corrugated cardboard boxes, glass, paper goods, plastic, newspaper, office ink and toner cartridges and office paper.
• We use stainless steel pans rather than aluminum foil disposable pans.
• We reinforce the use and selection of china, silverware and glassware by customers.
• Compostable plates, cups, forks, spoons and knives are available for any catered event.
• All Dining Services office workstations have mixed paper recycling bins.

• We use green concentrated chemicals, chemical proportioning systems, practice green cleaning methods.
• We use cloth towels that can be washed rather than disposable towels.

• We utilize customers and student involvement in menu planning and evaluation.
• We offer flyers, posters and information to heighten environmental awareness of patrons.
• We solicit ideas for change from customers.

Through the Gulls Leave Small Footprints initiative, members of the campus community can take an online pledge to reduce their carbon footprints by making one or more small changes, such as carrying a reusable water bottle (saving an average 13 plastic water bottles per month) or walking or biking short distances instead of driving (saving an estimated 20 pounds of carbon dioxide per month).

• Take only what you can eat. Go back for seconds if you are still hungry.
• Only use the napkins, glasses, dishware and silverware that you need.
• Reduce your use of disposable packaging as much as possible.
• Recycle and compost whenever you can.
• Use appropriate receptacles when discarding waste.
• Remember that you can make a difference!