The 3 P’s of DSC for sustainability: Better for the People. Better for the Planet. Better for Profit.
On March 20, 2015, the University of Wisconsin-Stevens Point was listed by two organizations for green initiatives. Mother Nature Network called UWSP one of 17 “Amazing Green Colleges” in the United States and noted that it was the only Wisconsin college to make the list. Best Value Schools also examined 300 colleges and universities at the forefront in environmentally sustainable practices that were considered over seven categories. UWSP was ranked 15th in the 30 Best Value Green Colleges.
In partnership with the University of Wisconsin-Stevens Point, Dining and Summer Conferences has made many changes in their efforts to becoming more sustainable. Some of the results include the following:
- Saved $20,000 annually.
- Based on a cost-benefit analysis, dining services estimates that the warewasher saves a minimum of $20,000 annually and anticipates a four- to five-year payback on utility, water and labor costs.
- Reduced water by 465,700 gallons per year.
- 74 percent less water is used by the new warewasher which saves the university about 465,700 gallons each year. It also uses significantly less energy to heat the wash and rinse water. Sewage costs are also reduced.
- Transitioning to a tray free dining environment at some of the dining locations has contributed to energy, waste, and resource use reduction.
- Saved $17,000 a year in utility, sewer and waste-hauling expenses.
- The old garbage disposals were replaced by a new pulper which uses less water and reuses 95 percent of its water due to the closed-loop design. The pulper, which processes a wide range of food waste, paper, and other solids, reduced waste volume by up to 88 percent and saves the university more than $17,000 a year in utility, sewer and waste-hauling expenses.
- 57 percent of the campus’s electricity has played a roll in the university’s honor roll sustainable status.
- Created 400 new student jobs.
- The transition to a university-operated dining environment has created 400 new student jobs which is ultimately saving the university and students resource expenses. The cost benefit would not be available in a contracted environment.
- Contributed as a valued member of the community.
- Dining Services has become a valued member of the Community Supported Agriculture (CSA) movement in Central Wisconsin. The dining services’ Bike to Barn to Plate bicycle ride raised $2,200, which enabled the purchase of four CSA shares from local farms. The shares were distributed to Operation Bootstrap (a local food pantry program) and the Lincoln Center for low-income families.
ᖴOᖇ TᕼE ᖴᑌTᑌᖇE.
- Product transportation analysis.
- A measuring system will need to be implemented to track the efficiency and statistical data on the resources being conserved if future comparisons are needed. How much energy is produced by natural gas vs. cooling? What are the transportation costs? Refrigeration cooling costs?
- Project Prioritization.
- The potential to utilize the community and campus gardens more in the future has been a consideration.
- More composting bins and projects on campus are being implemented in the next few years in the effort to reduce waste.
ᗯᕼᗩT YOᑌ ᑕᗩᑎ ᗪO.
- Bring your Own Mug.
- The average American office worker uses 500 disposable cups a year, or 1.4 per day. Help reduce waste by using a reusable mug or bottle.
- Students can bring their own mugs to The Homegrown Cafe in the Dreyfus University Center to receive $0.25 off their purchase.
- Green On the Go.
How it works:
Click here to read more from the Stevens Point Journal Media on the sustainable practices at the University of Wisconsin-Stevens Point.
Stevens Point Wisconsin | Sustainability Products Project | Dining at UWSP