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 email@example.com.
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
- Waste Vegetable Oil Recycling
- Catering Recycling Program
- Composting Culinary Support Center Food Waste
- 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. The interactive map below features all of our current vendors and local produce providers!
CAS is committed to sustainability. There are many decisions we make that impact sustainability on the SUNY Geneseo campus, like choosing a prime vendor. Our prime vendor comes to campus three times a week, making deliveries to each dining location. The prime vendor agreement is used to maximize our spending power and promote an efficient, one-stop delivery concept.
Palmer Food Services is our main source for bringing healthy, local options to campus. Any vendor can supply products, but it's what makes each company unique that truly makes a difference. As a family-owned business, Palmer has been a Rochester institution for over 100 years. When choosing our vendor for the 2020-2021 academic year, we were looking for a vendor that was able to supply an assortment of products needed for our diverse dietary and ethnic communities and an excellent source for locally or NYS-based products.
Sustainability is one of our priorities on the SUNY Geneseo campus. We ensure that our prime vendor can contribute to our efforts. Palmer Food Service is located 30 miles from Geneseo, which makes for a shorter commute for deliveries. They do business with over 90 NYS-based companies and sources of products, and they employ 675 people that live in the greater Rochester area.
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.
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.
Many of the conference rooms throughout campus do not have recycling containers, and we found, through observation, that most of the cans at catering functions were thrown out instead of recycled. To help provide a solution, CAS began delivering recycling bins as a part of our catering setup for deliveries of canned soda or bottled water. CAS also participates in a recycling program that helps provide support to The ARC of Livingston-Wyoming. Designated recycling bins are in place at Mary Jemison where bottles and cans are picked up by The ARC and used to create job opportunities for individuals with intellectual and developmental disabilities.
CAS composts all food scraps from the Culinary Support Center in Letchworth where all of the grab-and-go salads items throughout campus are produced. We also collect the post consumer compostable material at Red Jacket and Mary Jemison and add this to the campus compost pile on the West side of campus. Red Jacket has a machine that "digests" the food waste and grinds these scraps into a compostable pulp. The Refuse and Recycling team transports the food waste to this compost site where it is managed by the state’s facility team.
CAS eliminated the use of styrofoam cups and to-go containers and has resolved to no longer use them. We now use compostable to-go containers and it is our goal to recycle all single-use plastics.