Sustainability is a Strategic Imperative for Williams College Dining Services08:42AM / Thursday, November 12, 2009
WILLIAMSTOWN, Mass. - Sustainability is more than a buzzword within Williams College dining services; it's an imperative. One of the most important ways the college achieves sustainability is by reducing food waste and minimizing resource consumption -- a goal that is written into the department's systems, policies, infrastructure, and building design.
"We have made tremendous strides," says Chris Abayasinghe, assistant director of dining services.
All campus food waste -- 20 tons annually -- is salvaged, then hauled off campus to be used as compost on local farms.
New garbage disposals in two of the four dining halls have reduced water consumption from 1,200 gallons of water per meal to 3 gallons per meal, each. Replacing the dish machine in another dining hall resulted in an annual water savings of 780,000 gallons of water, while reducing energy costs of the water needed to be heated. Replacing all rinse jet sprayers on campus with low distribution spray heads saved two gallons of water every minute -- an accumulated water savings of over one million gallons annually.
At the Paresky Center, the major hub for the college's food preparation, an on-site bakery uses a rotary oven to bake up to 90 two-pound bread loaves at once, significantly reducing energy consumption. Another oven bakes 380 cookies every 10 minutes in a minimal space. On-demand induction stovetops heat up instantly as needed, using minimal energy. Meanwhile, occupancy sensors automatically adjust the heating, cooling, and lighting to the minimum necessary.
Sustainability is addressed in the smallest details, as well -- from napkin dispensers that dispense only a single napkin at a time, to biodegradable soaps that are dispensed in specific amounts to reduce waste. Dining services uses minimal disposables, and those that are used are fully compostable.
In addition, Williams goes through 120 gallons of vegetable oil every week. Rather than discarding it, the college saves it for a local pork farm, Flying Pigs Farm, which converts it to biodiesel fuel. Flying Pigs then uses this biodiesel to deliver its products to restaurants in the New York City area -- in this way, the college helps small farms lessen their own carbon footprint.
"We're shooting for sustainability from every angle," says Abayasinghe. "This includes purchasing, catering events, the equipment we use, the design of our buildings, how we serve our food, and what we do with the leftovers. Sustainability has become our standard operating procedure."
The results are impressive; when the college decided to eliminate its use of bottled water -- both through the strategic placement of water stations and by delivering glasses and drink machines to campus events -- waste was eliminated drastically. Measured over the course of two weekends -- commencement and alumni reunion weekends -- the college eliminated 10,000 bottles worth of waste.
At another annual event, the all-campus barbecue, the decision to eliminate disposables and bottles/cans allowed the college to reduce its waste from 10-yard dumpster's worth, to a mere 22 garbage bags -- 11 of which were compost, and another five of which were filled with recyclables.
"It took some real thought," said Abayasinghe. "But it was incredible how much waste we eliminated."
This approach to events is now standard operating procedure. The catering department has developed a 20-point sustainability guideline for all events. Among these are to use local foods and to "use reusable dishes, flatware and glassware or biodegradable disposables." Williams traditional rivalry, the Williams/Amherst football game and tailgating, will "Go Green" this year.
Such changes require commitment. Bob Volpi, director of dining services, notes that this commitment comes both from the students, most of whom are passionate about the environment, as well as from the highest levels of the administration. Indeed, sustainability is one of the college's four strategic imperatives; the others, which dining services also integrates into all working areas, include diversity, relationships, and stewardship.
"It's a college initiative," said Jeanette Kopczynski, assistant director, catering and faculty house. "And it's our goal to do the best we can as a department."
"Sustainability is simply how we do business," agrees Volpi. "It's here to stay." |
