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Sustainability|Residence Life & Dining Services

As one of the largest departments on the UW Campus, Residence Life & Dining Services works to support the University's sustainability initiatives. This page contains a list of many of our sustainability-related efforts. To find out more about campus-wide efforts, visit the Campus Sustainability Website.

We employ a Graduate Assistant for Sustainability who works with various clubs and organizations across campus on sustainability issues and helps plan initiatives, such as those during Earth Week in the spring. Educational efforts throughout the year work to raise awareness and promote sustainability.

RL&DS Sustainability In the News:

Residence Life

Recycling & Waste Reduction

  • Recycling is gathered from residence hall floors each week by RHA and the Hall Senates, after which it is collected and measured by UW Recycling. Recycling data is published weekly to produce positive feedback to encourage further recycling. In 2010-2011, 15,297 lbs. (7.6 tons) of material (plastic, glass, aluminum, paper and cardboard) were collected and sorted by RHA Senate members and student volunteers. This comes to roughly 9 lbs. of recycled materials per student.
  • New recycling bins purchased for each residence hall floor add convenience and promote residence hall recycling efforts
  • Cardboard is collected at move-in every year. The effort recognizes that the residents moving into the halls each August generate a tremendous amount of cardboard waste, most of which can be easily recycled. The goal of the program is to keep as much of this cardboard out of the landfill as possible. In total, 8,756 pounds, or almost 4.4 tons of cardboard were collected and recycled at move-in 2010.
  • The University of Wyoming Residence Halls Association (RHA) collected 127 pounds of donated clothing from students during a recent national clothing drive. During the SustainU oneSHIRT national collegiate clothing drive, student volunteers from universities and colleges throughout the United States collected bags of clothing from on-campus residents and students in their communities. Collected items were donated to Goodwill Industries to benefit their back-to work programs. Any clothing that cannot be resold will be recycled by Goodwill.
  • The White Hall waste audit was conducted on April 15, 2011 on the lawn between Washakie Dining Center and White Hall. The date was selected because of its close proximity to Earth Day. The goal of the program was to increase resident awareness as to how much waste is being generated in the halls and to calculate the percentage of that waste which was actually recyclable material. Seven volunteers sifted through one day’s trash in roughly an hour and a half. In total, 147 pounds of “trash” were collected, 36 pounds of which were materials that could have been recycled. Given the data, it appears that roughly 25% or 1/4 of the trash being thrown out in the halls was recyclable.
  • Residents are encouraged to donate unwanted small appliances, clothing, food and other items during the “Don't Dump. Donate.” campaign at move-out each year. The goal of the program was to collect and organize items from residents as they move out of the halls. Those items were then donated to local Laramie area charities. Among the items collected were nonperishable food items, small appliances, clothing, and furniture. Collection bins were set out in the lobbies of all of the residence halls during the last week of school and items were collected and sorted daily by student volunteers. In total, 4,357 pounds were collected and donated at move-out 2011.
  • Only toilet paper and paper towels made from 100% recycled material are used in the residence halls

Energy Reduction

  • During "Do It In The Dark" campaign in the spring semester the residence halls participated in an electrical competition for two weeks during the month of April. The goal of the program was to raise resident awareness about the amount of electricity being consumed in the halls and ways in which residents might reduce their electrical usage.
  • New windows included in recent Downey Hall renovations improve energy efficiency
  • Separate energy metering on residence halls now enable energy auditing and feedback

Dining Services

Dining Services was an active participant in the UW Community Foods Forum. Video from the forum, including a presentation by Dining Services Director Eric Webb, are available here.

Locally Sourced ProduceLocally Sourced Foods

  • Over the 2012 growing season Washakie will be purchasing lettuce for the salad bar from the ACRES Student farm.
  • Look out the south window of the Washakie pavilion to see our vegetable garden!
  • Our milk comes from a co-op that serves dairies in northern Colorado and southern Wyoming.
  • Washakie Dining center has partnered with University of Wyoming's meat lab to serve local pork and beef at specialty dinners.
  • In the summer and fall of 2011 we purchased vegetables from the UW student-run ACRES Farm and from Grant Family Farms of Northern Colorado to incorporate into our recipes. Look for the "Locally Sourced Produce" symbol in Washakie Dining Center to determine if a recipe contains local produce.
  • We serve organically grown, fair trade coffee at Washakie Dining Center, University Catering, Elements, Book & Bean and Ross Hall.
  • Dining Services, in conjunction with the Residence Halls Association, is in the beginning stages of developing a vegetable garden to grow short season produce to be served in Washakie Dining Center.

Recycling & Source Reduction

  • Dining services sends approximately 70-105 gallons of compostable waste to ACRES farm every day from Washakie Dining Center, University Catering, and the Wyoming Union Food Court.
  • Dining Services (Washakie, Union, Catering) has provided over 1000 gallons (and counting) of fryer oil to be Recyc-Oil to be made into biodiesel.
  • All diners at Washakie Dining Center are provided with insulated cups to promote the use of reusable, rather than disposable containers.
  • Dining services and RHA are working together to encourage diners to choose tray-less dining within the dining hall in an effort to decrease food waste.
  • The Washakie Word, a printed menu and newsletter, was converted to a digital format through the purchase of electronic signage.
  • Washakie Dining Center participated in “Do It In the Dark” a by turning their lights our during the daylight hours for Earth Week and tries to keep the lights off in the pavilion on days when naturel lighting permits.
  • Wherever possible, dining locations use compostable boxes, flatware, cups, plates, bowls, to-go boxes, sushi containers, salad and sandwich containers, and other packaging.
  • Dining Services uses green cleaning products for every application where there is a certified green product on the market including: Geo Fusion 9000 Machine Detergent, Geo Fusion Silver Fusion Presoak, Geo Mag Fusion (Pot and Pan detergent), Geo Crystal Fusion Rinse Additive.

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