Local / organic foods-- In order to meet the needs of students with special diets, Dining Services purchases vegan and gluten-free food products from the local Annville Health Food store.
Trayless initiative -- Cafeteria trays were removed from the main dining halls and the Underground locations to curtail food waste and support energy/utility savings in the dish room area. This initiative started January 5, 2009 and will run until the start of Spring Break. Analysis and feedback will be reviewed to determine effectiveness and its viability as a permanent program change.
Switchover from Styrene to Green paper products in the MDR, UG and COJ operations-- Foam products were removed from food outlets and replaced with eco friendly products such as: dessert/soup dishes, coffee cups, entrée plates and to-go containers. The goal is to utilize compostable/recyclable products that are cost-effective options for the campus community. Because this is a relatively new market there are many suppliers to whom ecologically friendly products are an ‘add on’ to their item line, and there are suppliers to whom it is more their core business, with a wider range of prices between the two. The process started on February 5, 2009 and will remain on-going throughout the Spring semester. Product lines may change throughout the semester to determine the most effective and practical approach.