A Sustainable Procurement Guidelines and Supplier Code outlines expectations for ethical, social and environmental practices from the university’s suppliers. The university’s preferred supplier system enables efficient delivery of goods and allows the university to push for green products and practices from its suppliers. This network builds on earlier ad hoc initiatives, the Sustainable Swag Purchasing Guide and PaperCut Initiative. In 2018, they launched a Sustainable Purchasing Network to circulate best practices, foster collaboration between interested staff and stimulate pilot projects within varied work units. Supply Management Services has worked for many years to incorporate sustainability into their operations. This student-run service loans out reusable dishes and mugs and takes care of all the washing and inventory management Event planners only need to pick up and return the wares. The Students’ Union runs the Reusable Dish Program, giving event planners across the university an easy, free way to stop using single-use plates, cutlery and cups at events. In the past, the team has helped collect recyclables at Golden Bears and Pandas athletics games, reaching thousands of spectators with their message.
The Sustainability Council’s volunteer program includes the Recycling Street Team, a group of undergrad and graduate students who champion waste reduction and develop educational campaigns. We understand that those priorities are not necessarily in conflict often the second complements the first.
Our second priority is to support forms of food production and processing that sustain the environment, our regional rural economy and farm livelihoods. Our first priority is to provide safe, fresh and nutritious food. Local ingredients include beef, pork, vegetables, eggs, and flour.Īugustana Campus abides by a Sustainable Food Policy that reads, in part: The kitchen sources a portion of its ingredients from local providers (within 200 km), reducing the carbon footprint necessary for transport. The dining hall’s approach puts quality ahead of convenience: meals are prepared on site primarily using basic ingredients, rather than coming pre-cooked or packaged. Institutional Stewardship Initiatives Augustana Campus’s Sustainable Food PolicyĪugustana Campus Dining Hall serves 300–400 meals three times a day.
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