Energy and Resources

University Dining continually strives to make our energy usage as efficient as possible.
In this Section

University Dining consists of ten separate operations spread across six buildings on campus. Between our kitchen equipment, appliances, heating and cooling systems, and lighting, we are continually striving to make our energy usage as efficient as possible.

Focus on Energy

University Dining collaborates with Focus On Energy, a statewide 
Wisconsin program that incentivizes the purchasing 
of energy-efficient appliances and equipment, to 
continuously minimize energy waste.

  • We employ energy-saving variable-speed hood systems at North Point Dining which are actively responsive to live conditions.
  • Unit Managers post the start-up times on machinery to draw energy only when needed.

Memorial Student Center

In the remodel of the Memorial Student Center, concerted efforts were made to include sustainable initiatives throughout the building. Below are a few specifically related to our dining operations:

  • The wood floor in the Terrace is 100% reclaimed lumber
  • The waste/recycling bins are made of 100% post-consumer recycled milk jugs
  • The carpets, wall tiles, and booths in the Heritage Lounge all contain recycled content (including repurposed wood from the pre-remodel bowling alley)
  • Tables in the Great Hall and Ballrooms are GreenGuard certified

Resources

For more information on the sustainable organizations, products, and initiatives that University Dining is involved with, please visit any of the links below:

 AASHE STARS Report  www.stars.aashe.org
 Advanced Disposal  www.advanceddisposal.com
 EcoLab Cleaning Products  www.ecolab.com 
 Eco-Products Packaging  www.ecoproducts.com
 Fifth Season Cooperative  www.fifthseason.coop 
 Reinhart Foodservice  www.rfsdelivers.com
 Stout Sustainability Office  www.uwstout.edu/sustainability
 U.S. Dept. of Agriculture  www.usda.gov