Environmental Stewardship Award
National Teach-In On Climate Change
To download an application, click here
In 2006, the Green Team created the Environmental Stewardship Award. The goal of this annual award is to recognize campus groups and departments that are helping to further the Green Team’s mission. Research projects, ongoing environmental education programs, individual efforts, and innovative program implementation are just a few of the efforts that are acceptable for recognition. Recipients of the Environmental Stewardship Award are given public recognition at Founder's Day and Earth Day and are awarded a plaque to be placed in the Bone Student Center. Additionally, recipients receive a $500 award to be used toward future environmental initiatives at Illinois State University.
Campus Dining Services is the 2008 recipient of the Green Team’s Environmental Stewardship Award. Their efforts to “green” campus dining operations and the overall dining experience are commendable.
Take-out containers were a staple in campus dining operations through the spring semester of 2008. Campus Dining Services spent the 2007-2008 academic year working with students to revise a meal plan that would encourage dine-in options, and reduce the use of the take-out containers and bottled beverages. A new all-you-care-to-eat meal plan was developed. All foods and beverages are now available as bulk items. Students are free to choose what amount they take and consume – eliminating the need for individually packaged items and reducing the amount of uneaten food being wasted. Meal plan holders also receive a refillable water bottle and enjoy filtered water at every dining center.
In keeping with their waste reduction efforts, Campus Dining Services removed the plastic trays from Linkins Dining Center this semester, and plans to remove trays from Watterson Food Court after the scheduled remodel project. Washing cafeteria-style trays uses one-third to one-half gallon of water per tray, as well as chemical detergents and drying agents. By eliminating trays in this one dining center, an estimated 58,800-98,000 gallons of water will be saved this school year alone.
In September 2008, Campus Dining Services hosted its first ever Local Foods Dinner. The dinner was an effort to raise awareness about the social and environmental benefits of locally produced foods. Attendees included students, student leaders, administration, faculty, staff, and food producers. Campus Dining’s Executive Chef, Chef Tim Gump, prepared a magnificent meal that incorporated foods from nine individual producers. The dinner was a hit with students and faculty alike. Plans to make this an annual event are already underway.
Campus Dining Services has displayed exemplary foresight as they plan for the future. Expecting to see an increase in the demand for seafood in the coming years, Campus Dining Services has set a goal of purchasing seafood from recognized sustainable fisheries. Additionally, they have purchased a Toyota Prius to replace a 12-passenger van that staff will use to make their daily rounds. Campus Dining Services is indeed a leader in Illinois State University’s sustainability efforts.
