With more than 32,000 students on campus, VCU Dining Services plays an important role in achieving the university’s sustainability goals. Dining Services primarily emphasizes waste reduction through trayless dining, reusable dishware, eco-friendly packaging and waste awareness campaigns.
Market 810, the main student dining center on the Monroe Park Campus, is a certified Virginia Green facility, as determined by a state-sponsored program that promotes sustainability. Market 810 relies on LED and natural lighting. Restrooms at Market 810 feature motion-sensor, low-flow water taps and provide hand dryers instead of paper towels. The facility purchases food from local farmers and processors, and offers organic, vegan, gluten-free, hormone-free and antibiotic-free food, as well as fair-trade coffee.
Other dining facilities also promote sustainable practices, such as a photovoltaic solar-powered trash compactor at VCU’s Stuart C. Siegel Center to manage concession waste after sporting, concert and other large-scale events as well as the LEED-certified Larrick Student Center on the MCV campus.
VCU dining centers also promote energy efficiency through using Energy Star equipment, low-flow faucets and toilets, lighting and occupancy sensors, high-efficiency hand dryers, solar PV trash compactors and solar thermal domestic water heaters. Housekeeping staff use ionically charged water to clean floors and green floor seal which reduced the need for repeated floor waxing.
VCU Dining sources food from many local farmers, growers and distributors. While this list changes throughout the year depending on availability, this is a sampling of a few of their partners:
Visit VCU Dining Services’ website for more information on their green initiatives, here.