All, please see the contact list attached. Out next meeting is on Wednesday March 12 @ 3:00 pm in room 343. I look forward to our progress.
Here are my notes from our meeting. Again, I apologize if I missed something, please respond back, I can update the notes.
Introduction
We spent quite a bit of time offering thoughts and opinions on various sustainable ideas that are summarized in the following
* We need to establish baselines & benchmarks as it pertains to supplies, vendors, products etc.
- Initially we submitted a measurement of 40% for products that are local, organic or fair trade to the institute. We clarified that this is local only.
- This percent needs to be validated.
- A comment was made to try and reach 75% sustainable and local
- How many gallons or fryer oil do we use per year?
* We discussed that all locations are unique, in other words, what works at a private university may not work here at Tech. There are differences.
* Marcia has spent a lot of time comparing Tech with other state peer universities.
* We are not satisfied with where we are at and agree that we need to keep working on improvements. It is a process.
* What is local? How many miles?
- Currently, GT Dining/Sodexho is using 500 miles, one way
* Composting
- There was a lot of discussion around composting. Many in the room felt that this was something we need to have as a goal.
- Understanding the importance of composting, GT Dining will do whatever we can to implement something as soon as possible.
- It is a complex issue involving, facilities, investment, labor, space, pest control, separation, permits, transport, etc.
- We discussed Emory's program involving new technology using enzymes and ultimately producing water as the bi-product. This water can then be
disposed of through a sewer system, once it goes through a grease trap, or captured in a cistern and used to irrigate plants etc.
- For the time being, we agreed to focus on other issues, low hanging fruit, while continuing to deal with the more complex problems of composting.
* Recycling
- How can we improve our recycling efforts in dining, in the student center and around campus.
- We discussed can crushers as well as improved recycling collectors, products etc.
* Waste Reduction
- A comment was made to have a goal of being 100% waste neutral at some time in the future.
* Menu & Food
- Provide more options in regards to vegan and vegetarian food items on campus.