Below you will find a list of environmental initiatives implemented by CAS. If you have any suggestions or would like to become involved in the CAS Sustainability Committee, please contact us at firstname.lastname@example.org.
In addition to participating in the college's Sustainability Commission, CAS has created its own Sustainability Committee devoted to implementing decisions made by the Commission and researching and presenting sustainability recommendations for CAS.
- Local Foods
- Switch to Prime Vendor and Elimination of the Warehouse
- High Efficiency Laundry Machines
- Trayless Dining
- Reusable Mug Program
- Waste Vegetable Oil Recycling
- Catering Recycling Program
- Composting Culinary Support Center Food Waste
- Napkin Dispensers
- Elimination of Styrofoam
For the past several years, CAS has focused on increasing the amount of local foods served in the on-campus restaurants and cafes. We realize the economic impact that spending locally can have on the community as well as the flavor and nutritional benefits of eating local foods. Our produce is purchased from American Fruit and Vegetable, a produce distributor based out of Rochester. Working with the produce distributor, we have been able to increase the amount of local fruits and vegetables throughout campus. We also partner with Upstate Farms, a local dairy co-op, to supply all of our milk and most other dairy products as well as several other nonfarm vendors, including:
- Barilla Pasta
- Chobani Yogurt
- The Basket Company
- Zweigles Hot Dogs & Sausages
- Father Sam's Wraps
- Costanza's Bakery
- Perry's Ice Cream
- Sorrento Cheese
- Rosina Meatballs
- Monk's Bread (Abbey of the Genesee)
- American Fruit & Vegetable
- Finger Lakes Coffee Roasters
- Evening Star Coffee Roasters
- Midstate Bakery
- Upstate Farms Dairy Coop
- Red Osier Roast Beef
- and more!
In the fall of 2009, CAS switched to a prime source vendor for its operations. Previously, CAS had purchased food products from several vendors who all delivered to the central warehouse on campus. On-campus restaurants would then order food from the warehouse which would ship to the restaurants every day. Now we have one prime vendor who delivers food products to each restaurant and cafe directly three times a week. This greatly reduces the amount of trucks being brought onto campus.
In addition to the amount of gas being saved, there were large environmental savings realized by closing down the warehouse. The warehouse had consisted of one large walk in cooler with 11,488 cubic feet of space and 2 large walk-in freezers with a combined 15,456 cubic feet of space. In addition to the amount of energy required to keep these large coolers and freezers at the appropriate temperatures, they were run by water cooled compressors. A half inch pipe carried water around the compressor to keep it from overheating and the water that flowed through these pipes went down a drain. It was the equivalent of letting your faucet run 24/7. These coolers and freezers used to operate year round but now have been shut down and are no longer needed.
Starting in Fall of 2007, the washers and dryers in residence halls and townhouses on campus were replaced with high efficiency front-loading washers and dryers that significantly reduced water and energy usage. By fall of 2009, the entire campus was equipped with the new machines.
As of May 2016, almost 11,000,000 gallons of water have been saved due to the switch to the new machines.
In addition to the water being saved, the laundry machines also require significantly less detergent and remove excess water from the clothes, reducing the amount of time and energy needed to dry them.
In the Fall of 2008, Red Jacket Dining Center went "trayless" to reduce food waste and to save water and chemicals. All of the trays were removed from the restaurant and are no longer available to customers. Customers may go back to the counter and are still allowed as much food as they would like. Using data collected during the fall of 2008, it was determined that the switch to trayless dining has reduced food waste by 40.14%.
Anytime a customer uses any reusable mug in any of the on-campus restaurants or cafes, they receive a $.25 discount on their beverage.
Campus Auxiliary Services has partnered with Coca-Cola and Valid Fill to bring you the G-Bottle, a pre-paid reusable bottle to campus!
All you need to do is purchase a bottle at Jacks or Fusion Market, load it with the desired number of “fills”, head to a Freestyle machine at Red Jacket Dining Complex or Fusion Market, and pour your drink-of-choice. Your bottle will have an RFID chip installed in the bottom which will help the machine identify how many pours you have left. Each time you place your bottle on the machine’s tray, it will deduct one pour. You will be able to see how many pours you have left right on the Freestyle machine’s screen.
To save money, CAS is offering a “good all semester” plan. This plan includes unlimited beverage pours all-semester long for only $39.99! Not only will you be contributing to our sustainability efforts on campus, but your new bottle will pay for itself in just a month!
To purchase your G-Bottle, head to Fusion Market or Red Jacket today!
Currently, all waste vegetable oil generated by the fryers on campus is collected and picked up by a company that recycles the product, keeping it out of the waste stream.
CAS has begun delivering recycling bins as a part of our catering setup for deliveries of canned soda or bottled water. Many of the conference rooms throughout campus do not have recycling containers, and we have found through observation that most of the cans at catering functions had been thrown out instead of recycled.
CAS composts all food scraps from the Culinary Support Center that produces all of the grab and go salads and items throughout campus. The Refuse and Recycling team transports the food waste to the campus composting pile that facility services manages.
All on-campus restaurants and cafes utilize napkin dispensers placed on the tables rather than a central napkin dispenser. When napkins are placed in a central location, customers tend to take more than they need so that they do not have to get back up to get more. Tests in one location saw a decrease in napkin use by 54%.
CAS has eliminated the use of styrofoam cups and to-go containers and has resolved to no longer use them.