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Rally students for help

Many students are ready to jump in and volunteer, which can help free up your
staff. "One student asked if we could do a refillable coffee cup program and when
we told her it would be a while before we could free up the staff to sell the cups,
she volunteered and sat in the front of one of our major cafeterias, selling mugs
for most of the day. A lot of students want to get involved in reducing the
environmental impact if you just let them," Miller said.

Quick tips for going "green" in your dining hall

Here are some successful initiatives established at colleges and universities
throughout the country that could be applied in your cafeteria.

Place paper, plastic and metal recycling bins in all dining facilities.
Provide dishwashing materials in lounges and cafeterias to encourage
the use of reusable dishes.
Sell reusable canvas bags and reusable mugs to students and faculty and
offer a discount to those who use them.
Use bulk milk, juice and soda dispensers rather than individual cartons, bottles
or cans. My Anytime Kellogg's™ bulk cereals are also a great way to reduce
packaging waste.
Choose cleaning products that are concentrated and reusable, as well as
biodegradable and non-toxic.
Analyze HVAC system to ensure energy efficiency. HVAC accounts for 25% of
foodservice energy cost and an estimate $2 billion is lost every year.²
Analyze low-flow pre-rinse valves, ice machines and dish washing machines.
Water/heating takes up 15% of energy demand.²
Use equipment that carries an Energy Star Logo. It’s a government-backed
symbol representing high energy efficiency.²

With ever-increasing pressure being placed on the world’s resources, Kellogg
Company is always looking for ways to minimize the environmental footprint we
leave by placing greater focus on energy and water use, waste, and emissions.
For more information, visit http://www.kelloggcompany.com/commitments.aspx?id=714

SOURCES:

http://www.northwestern.edu/newscenter/stories/2008/04/earthday.html
Donna Boss. "Greening Campus Dining." National Association of College
and University Foodservice. Retrieved March 13, 2008 from
www.nacufs.org/14a/pages/Index.cfm.?pageID=4416