Efficient Operations & Transportation
Building operations are a large consumer of natural resources and a major contributor to greenhouse gas emissions. In our own operations, we partner with the University of Minnesota to help create and operate buildings and operations that are increasingly environmentally friendly, energy efficient and healthy for those who use them.
During extended periods of shutdown such as summer and winter break, University of Minnesota Dining Services consolidates coolers and freezers and shuts down as much equipment as possible to help conserve energy, this includes coolers, freezers, soda and milk dispensing machines etc.
Energy Efficient APEX Warewashing System
University of Minnesota Dining Services utilizes Eco Lab's Warewashing System, an intuitive dish washing machine which utilizes data capture and monitoring to help increase efficiency saving on water and unnecessary use of excess chemicals. Additionally, the APEX Warewashing system uses 99.7% Phosphorus and Phosphate free solutions for cleaning.
Fuel Efficient Vehicle Replacement
University of Minnesota Dining Services has contributed to the University's efforts by replacing one of its operational vehicles with a hybrid model. New EPA estimated gas mileage for this vehicle is 45 mpg city in comparison to conventional vehicle with an EPA estimated gas mileage of 23 mpg city. Additionally University of Minnesota Dining Services purchased an electric vehicle to utilize across campus minimizing the use of conventional vehicles for frequent shorter trips.
Maintaining a healthy and safe environment is a fundamental aspect in providing service to the University community. In 2012, University of Minnesota Dining Services began using environmentally responsible Green Seal-certified floor, glass and all-purpose cleaners. These products provide a healthier environment for all, minimize environmental damage and reduce water and pollution potential.
University of Minnesota Dining Services has been tray-less in all residential food locations since 2008. Tray-less dining in residential dining locations has been proven to reduce food waste by almost 2 oz. per person. Environmentally, it reduces the University of Minnesota's environmental footprint by reducing waste, conserving natural resources (water and energy) and reduces the introduction of polluting detergents and rinse drying agents into the water table. In 2014, University of Minnesota Dining Services served 2,068,696 meals within our residential restaurants. This translates into over 258 thousand lbs. of food waste diverted from landfills.