In an effort to become 100% recyclable in our units, new recycling stations have been set-up in the Susquehanna Food Court. Customers are now asked to divide their waste into one of the following bins: trash (including food waste, Chick-fil-a bags, and Frito Lay chip bags), ice/liquid, and recyclables (everything else!). From clamshell containers to coffee cups, all food storage materials distributed in dining halls can be recycled in any of the university's single-stream recycling containers. The only exception to this is Frito-Lay chip bags and Chick-fil-A sandwich bags.
Wonder where the dining hall trays went? As part of our Trayless Tuesdays program, the Glen Marketplace, Newell Dining Hall, and West Village Commons go trayless every Tuesday to reduce food waste, decrease the energy and water used to clean trays and encourage healthier eating habits. Join us in one of the dining halls today and Go Green!
Our reusable mug program enables students, faculty and staff to receive a discount on all drinks purchased in a 20oz. insulated Go Green mug, which is available at Brick Street Cafe, Arts Cafe, The Den, Fresh TRAX and Paws Cafe for $6.99. Refills with the Go Green mugs are $1.09 for fountain beverages, tea and coffee. Trade in your personal reusable mug and become part of the Go Green mug program, mugs sold at a discounted price of $3.99.
There is a ‘second life’ for used fryer oil coming out of dining services operations in the University Union, Glen Dining Hall, Newell Dining Hall and the Den. After its ‘cooking life’ is over, used fryer oil is collected in special containers, picked up and processed by a company called Revolution Bio Fuels. The result is biodiesel, a fuel that helps reduce levels of particulates, carbon monoxide and hydrocarbons that enter the atmosphere. It is estimated that Chartwells collects approximately 6,300 gallons of used fryer oil for conversion to biofuel per year.
In fall 2011 the university expanded its composting program—which originated in Newell Dining Hall in fall 2010—to the Glen Dining Hall, the University Union and the West Village Commons. The expanded collection system covers all major dining halls on campus and is projected to divert between 190 and 280 tons of organics from the landfill during this academic year. The program will reduce campus carbon emissions by 210 to 315 carbon dioxide equivalents a year and provide us with between five and seven tons of composted mulch for use around campus.
Check out our Sustainability Brochure
Towson's Go Green site
Towson University’s Dining Services are managed by Chartwells, a division of the Compass Group. Both Chartwells and the Compass Group are acutely aware of their environmental impact and dedicated to maintaining sustainable business practices. Symbolizing this dedication, Compass Group signed the United Nations Global Compact, committing the company to measurable environmental stewardship and support. Such stewardship has been implemented on Towson’s campus through sustainable food quality and a reduced environmental footprint.
As part of our dedication to the community, we strive to offer healthy and sustainable foods on Towson’s campus. We adhere to a sustainable seafood policy that follows Seafoodwatch.org recommendations and has led us to eliminate our use of atlantic cod and nearly every other fish on the organizations’ avoid list. We use only trans fat-free soy oil, antibiotic-reduced pork and chicken, and cage-free shell eggs. We serve fair trade coffee and we purchase locally-grown foods to support area farms, reduce our carbon footprint and provide fresh products for our customers.
Look for these signs in our locations...
As part of our dedication to sustainability, we strive to decrease our environmental footprint and greenhouse gas consumption. We have challenged all of our associates to reduce energy consumption in everyday operations and have implemented power-up and power-down checklists to regulate the use of our appliances. These initiatives enabled Towson’s Chartwells to reduce energy by 5,000 kilowatt hours in January 2008.
Chartwells seeks other creative methods toward energy consumption, including recycling, using of post-consumer recycled products and promoting the use of reusable mugs and bottles. On Towson’s campus, we recycle all of our tin cans and fryer oil in addition to basic plastics, paper and cardboard. We are also involved in Project Green Thumb and Project Green Plate, which seek to reduce the amount of waste created in our dining halls by preparing less food and donating leftover food.
Chartwells sustainability initiatives focus on four key areas:
Minimize our impact on the enviornment with a primary focus on REDUCTION. Our approach is to bring awareness and education, and implement best practices where viable, for Wast Management, Water Conservation, Energy Efficiency and Pollution Control.
Encourage responsible and sustainable practices in our supply chains. Our purchasing initiatives provide food choices which celebrate flavor, affirm cultural traditions, and support local communities. This includes local purchasing, Fair trade coffe and sustainable seafood programs.
Chartwells in the Community
Support and encourage charitable initiatives and community reinvestment with our associates and partners corporately and locally where we do business.
Nutrition & Wellness
Provide programs and education that foster and promote healthful, productive workplaces and communities for the benefit of our associates and guests. Programs include Balanced Choices,our healthy lifestyles nutrition program, and healthy workplace, rewards and development programs.