Re: Sustainability Directory
To preface, I could literally go on for hours about what Pitt Dining Services is doing in regards to sustainability. Their efforts continuously impress me! If anyone is interested in more detailed information, please don't hesitate to contact me. For now, here are the answers to Allison's questions:
1) What department(s) is in charge of it? What other responsibilities do they have?
-- Dining Services is in charge of all on-campus dining facilities: The Perch, Market Central, Schenley Cafe, Cathedral Cafe, as well as all coffee carts, Catering Services, Einstein's, Taco Bell, and both Quick Zones. The food supplied in the dining halls is supplied by Paragon Monteverde (a local Pittsburgh-based company) under Sodexo. (Side note: Paragon is committed to providing as much local and organic food as economically feasible and according to season (here is a list of some of their local suppliers: http://www.paragon-monteverde.com/Parag ... evised.pdf
--FYI: Dining Services does NOT have any control over the Peterson Events Center
-- Dining Services' responsibilities include hiring/training employees in all of its units, ordering, preparing, and serving on-campus food, catering on-campus events, et cetera. I was hired in the fall as a sustainability-focused work study student, and am currently working on keeping a log of all their sustainability projects, creating a handbook that highlights such initiatives and posting it on their website, and brainstorming/researching future sustainability systems/projects.
-Contact information within that department?
Jodi Ludovici, firstname.lastname@example.org
. She is the person to contact with any questions, suggestions, and ideas about sustainability projects on campus. She is incredibly receptive to student input and feedback, so do not hesitate to ask her about any projects/systems you would like to see initiated on campus.
2) How are decisions made in this department?
--This depends. Jodi usually has the final say on what projects are initiated, but there are many people she often consults prior to making such decisions, i.e. head chefs, managers of different units, etc.
3) Any other useful information?
Just to give you a quick overview of some projects that are currently in progress:
-- Waste Vegetable oil is picked up regularly from Market Central and the Perch to be converted by Pitt Chemistry students into VeggieDiesel fuel (one of our catering trucks currently runs on this blend)
-- The Perch and Market Central both run on Trayless systems
-- Styrofoam has been eliminated all across campus (with the exception of Chick-Fil-A...someone should write to the head of the company so we can change this!)
-- We are currently trying to start a pre-consumer composting system which will reduce our food waste by approximately 90%
-- Environmentally friendly cleaning products are used in all of our facilities and a special dosage system allows us to cut down on the amount of soaps and cleaning solutions hat are used.
-- The campus-wide Refill Program gives students a .25 discount for using a reusable mug for hot drinks, as well as .99 cent refills for all cold fountain drinks