Improving waste handling in campus dining centers
The Office of Sustainability worked with Dining and Culinary Services staff at Gordon Dining and Event Center to assess their back-of-house waste streams and recommend process improvements.
Waste streams in Union South
Union South and the Office of Sustainability assessed employee and customer knowledge about how to sort recyclable and compostable items in Union South, the existing levels of contamination, and the downstream impacts of improper sorting.
Sustainability criteria for food service disposables
This project evaluated the carbon dioxide emissions and relative impacts associated with more than 150 different disposable food service items.
Renovation material sourcing and disposal
This project looked at the life cycle of materials used in the design and construction of building projects under $150,000 on the UW–Madison campus.
Campus Receipt Reduction
Through a multi-faceted partnership, mandatory receipt printing was eliminated for the majority of transactions at campus dining centers and restaurants in fall 2015.
