Dining and Facilities

  • The College designed an Integrated Pest Management System to reduce dependence on chemical pesticides. In addition, Geneseo Custodial Services was one of the first within SUNY to begin using “green” cleaning products.

  • In Fall 2009, Campus Auxiliary Services switched to a prime source vendor which delivers food 3 times a week directly to each dinning hall on campus. This reduced the number of trucks on campus and the need for a central warehouse on campus.The warehouse which previously contained 2 large walk-in freezers was shut down. For more information click here.

  • Most washers and dryers on campus have been replaced with high-efficiency front loading washers and dryers that significantly reduce water and energy usage. In 2007, over 490,000 gallons of water were saved by just replacing south campus' laundry machines.

  • In the Fall of 2008, Red Jacket Dining Center, one of our All-You-Care-To-Eat dining centers, went “trayless,” reducing food waste by 40.14%.

  • Dining Services has included sustainability factors into its weekly operating audit.  This audit is performed in each dining center and ensures that operating standards are being met.  Tying in sustainability to the operating audit helps to hardwire sustainable practices into our everyday routine and to ensure that sustainable practices are being followed.  It also ensures that equipment is being kept properly maintained so that water and energy is not being wasted.