One proven way for maintenance and engineering managers to affect the bottom line in their commercial and institutional facilities is to embrace sustainability. The University of Miami found a unique way to introduce sustainable initiatives when university officials looked toward campus dining.
UM Dining took another step forward in its journey toward sustainability because this semester the university is bringing sustainable disposables to its campus.
Several new initiatives effective this fall relate to disposables in dining, according to PR Web. First, the university has plastic straws from residential dining halls. The straws available in the take-out areas and upon request in the dining halls are compostable straws and made with plant-based bioplastic technology and crafted from 100 percent renewable resources.
“We are constantly looking for ways to make our operation greener, and this is something we have been looking to do for quite some time,” says Michael Ross, the university’s dining director. Tree-Free napkins are now being utilized in both the residential dining halls and retail locations along with Tree-Free paper towels being used in the kitchens and prep areas.
This newest initiative is one of several programs implemented by the university’s dining program to promote sustainable and environmentally conscious dining. Last year, the university eliminated plastic bags from all dining facilities and replaced them with paper bags.
This Quick Read was submitted by Ryan Berlin, managing editor of Facility Maintenance Decisions.
