 Murray-Aikins Dining Hall:
The 2006 Murray-Aikins Dining Hall renovation included the addition of geothermal wells for the buildings heating and cooling needs. In addition, the design allows for natural lighting during daylight hours conserving energy.
Waste Reduction:
The “Trayless Dining Program” in Skidmore's Murray-Aikins Dining Hall reduces the amount of wasted food, and the need for hot water washing.
Reusable plates, cups, coffee mugs, bowls, and silverware are utilized in Murray-Aikins Dining Hall to help reduce amount of disposables.
Foam plates have been replaced with eco-friendly plates.
Napkins, paper products and containers are made from recycled materials.
Dining Services staff members use scales and portion controlled scoops and spoons to manage serving size. Recycling:
Recycle glass, plastic, aluminum, newspapers, cardboard, and office paper through Facilities Services.
Recycle fryer oil through Environmental Energy Recycling at no charge to College. Expanded Vegetarian and Vegan Options:
Emily's Garden, which offers fantastic vegetarian and vegan options, has allowed for ehanced and expanded use of local and organic products.
Partnerships with Local Farms and Vendors:
Skidmore's dining services has created several partnerships with local farms and vendors, which reduces CO2 emissions, enhances the bond between consumer and producer, increases local economic benefits while providing the freshest, tastiest and most nutritional food possible. Our partnerships include:
· Antonucci’s Produce
· Battenkill Valley Creamery
· Betterbee Farms
· D. Brickman
· Carioto Produce
· H. Childress & Sons
· Green Mountain Coffee
· John Boy’s “Mt. View Farm”
· Lakeside Farm Cider Mill Inc.
· Mastroianni Brothers Bakery
· Miki Japanese
· Morning View Farms
· Oscar’s Smokehouse
· Parillo Sausage
· “Pride of New York Program” through Quandt’s Foodservice
· Rutkowski Farms
· Saratoga Apple Orchards
· Saratoga Peanut Butter
· Sheldon Farms
· Stewart’s Shops
· Sunset Hill Farms
· Thomas Poultry
· Tillamook of NY
· Willow Marsh Farm
Waste Management Audit at Murray Aikins Dining Hall
Skidmore College
Week of December 7, 2008 575 lbs. of food/day was wasted during a recent food waste audit. That’s approximately 35 lbs/hour. LOVE FOOD/HATE WASTE Think about how much you put on your plate. Please take only what you can eat. According to the USDA, an estimated 12.4 million children live in food-insecure households. |
