u餐飲服務找到了一個綠色校園的食譜

餐飲服務開始其可持續性工作，通過與強調可持續農業，道德勞動實踐和環保包裝的公司積極合作。

The University of Utah Dining Services is rolling up its sleeves and getting "sticky" with a comprehensive sustainability initiative that ranges from reducing food waste and boosting composting and recycling to sourcing ingredients from local and environmentally conscious suppliers.

猶他大學的餐飲服務正在通過一項全面的可持續性計劃滾動袖子，並獲得“粘性”，範圍從減少食物浪費，增強堆肥和回收以及從當地和環保意識供應商那裡採購成分。

These values are cascaded across the 10 dining locations and catering operations on campus.

這些價值是在10個用餐地點和校園餐飲業務中級聯的。

“We work closely with our robust procurement teams to source our ingredients from reliable partners that align with our overall as well as campus’ goals of sustainability efforts,” said Ken Ohlinger, campus executive chef for U Dining Services.

“我們與強大的採購團隊緊密合作，以從可靠的合作夥伴中獲取我們的成分，這些合作夥伴與我們的整體和校園的可持續發展目標相吻合，” U餐飲服務的校園行政總廚肯·奧林格（Ken Ohlinger）說。

“We have a strong sustainability purchasing policy that includes sourcing fresh yogurt and milk that is free of artificial growth hormones, only sourcing certified humane cage-free eggs, seafood that is approved and adheres to the Monterey Bay Aquarium Seafood Watch, poultry raised and produced without the routine use of human antibiotics and more.”

“我們制定了強大的可持續性購買政策，包括採購不含人造生長激素的新鮮酸奶和牛奶，僅採購經過認證的人類籠子的雞蛋，被批准的海鮮並遵守蒙特利海灣水族館海鮮守望台，不加及其人類抗體抗生素和更多使用。”

To further cut emissions and support the regional economy, Dining Services is increasingly sourcing ingredients from within Utah.

為了進一步削減排放和支持區域經濟，餐飲服務越來越多地從猶他州內部採購成分。

Charlie’s Produce helps U Dining Services buy from a variety of local farms and the campus dining team also works with Cherry Hill Farms, Bangerter Farms, Central Milling Co., and Slide Ridge Honey for flour and specialty items produced in the area. “We continuously rotate local farms based on seasonal items,” Ohlinger said.

查理的農產品可幫助您從各種當地農場購買餐飲服務，校園用餐團隊還與Cherry Hill Farms，Bangerter Farms，Central Milling Co.和Slide Ridge Honey合作，用於該地區生產的麵粉和特色物品。奧林格說：“我們不斷根據季節性物品旋轉當地農場。”

Wasatch Meats supplies halal chicken, specialty fish, and pork products, while Stone Ground Bakery and The Bagel Project deliver freshly baked goods to campus kitchens.

Wasatch肉類提供清真雞肉，特色魚和豬肉產品，而石磨麵包店和百吉餅項目則將新鮮烘焙食品運送到校園廚房。

Once ingredients arrive, the culinary team maximizes their use through creative repurposing. Cheese trimmings go into mac & cheese sauces, raw produce becomes ready-made salads, and leftover bread is transformed into croutons or breadcrumbs.

成分到達後，烹飪團隊通過創造性的重新利用來最大程度地利用它們的使用。奶酪飾邊進入Mac＆Cheese醬汁，原始農產品成為現成的沙拉，剩下的麵包轉化為麵包屑或麵包屑。

“Some other examples of how we reuse products include reusing pineapple turns into tepache as an aqua fresca in the dining halls and using our vegetable trimmings and chicken bones in stocks for many of our soup bases,” Ohlinger said.

“我們重新使用產品的其他一些例子包括將菠蘿重新使用餐廳中的水上弗雷斯卡，並使用我們的蔬菜夾層和雞骨頭在我們的許多湯底座中使用我們的蔬菜飾邊和雞骨頭，” Ohlinger說。

Despite these efficiencies, operating large-scale food services still generates waste. To tackle this, U Dining Services adopted WasteNot 2.0—a program that allows kitchen managers to monitor and minimize daily food waste.

儘管有這些效率，但運營大規模食品服務仍然會產生浪費。為了解決這個問題，U用餐服務採用了Wastenot 2.0，該計劃允許廚房經理監視和最大程度地減少每日食物浪費。

“This helps us track our waste daily and allows us to set targets to minimize the amount of waste we generate each day,” Ohlinger explained.

Ohlinger解釋說：“這有助於我們每天跟踪廢物，並允許我們設定目標，以最大程度地減少每天產生的廢物量。”

During a typical month of dining service at Urban Bytes at Kahlert Village, United Table at Heritage Center, Miller Cafe at Lassonde, Caroline’s Kitchen at Gardner Commons, the Food Court, Crimson View, the Epicenter Cafe, and within catering, U Dining Services averages approximately 225 pounds of organic green waste per day—which includes trimmings and peelings of fruits and vegetables and items that can’t be repurposed such as bones, meat fats, onion peels, eggshells, etc.

在典型的月份在卡勒特（Kahlert）村莊的典型用餐服務中，遺產中心的聯合餐桌，拉桑德（Lassonde）的米勒咖啡館（Miller Cafe），加德納·普林斯（Gardner Commons）的卡羅琳（Caroline重新使用，例如骨骼，肉脂肪，洋蔥果，蛋殼等。

Partnering with Momentum Recycling for the past eight years, U Dining Services diverts compostable material from the dining halls to be composed in Park City or to Wasatch Resource Recovery to feed energy back into the power grid (some of that energy comes back to the U, while most of it goes to North Salt Lake).

U餐服務與動量回收合作，在過去的八年中，將可堆肥的材料從餐廳轉移到帕克市構成的餐廳或瓦薩奇的資源回收，以將能源恢復到電網中（其中一些能源又回到了U，而大部分則轉移到了北鹽湖）。

Working with the U of U Facilities Team, campus dining also recycles cardboard and is looking into expanding recycling to glass and plastics.

與U設施團隊的U合作，校園餐飲還回收了紙板，並正在考慮將回收利用擴展到玻璃和塑料。

In an effort to decrease the amount of red waste—avoidable overproduction and production waste—U Dining Services offers made-to-order dishes ordered through a QR system called Tavlo. Wait times for items are displayed both on the app and on screens in the dining areas to help diners make decisions about what to eat at any moment in time.

為了減少紅色廢物的數量（可避免的過量生產和生產廢物），餐飲服務提供了通過QR系統訂購的訂單菜餚，稱為Tavlo。等待物品在應用程序和用餐區的屏幕上都顯示，以幫助食客決定隨時飲食。

“Students not only get the advantage of enjoying a fresh and customized made-to-grade plate, but it also reduces our food waste by minimizing ingredients being used at a time,” Ohlinger said. “Rather than batch-cooking massive quantities of food and serving them on a buffet line, the QR code option allows dishes to be made on the spot, using only what is necessary, while delivering fresh high-quality meals. We continually seek ways to minimize production waste and responsibly manage our resources.”

Ohlinger說：“學生不僅可以享受新鮮和定制的生產板的優勢，而且還可以通過一次最小化的食材來減少我們的食物浪費。” “ QR代碼選項並沒有在自助餐線上批量烹飪大量食物並在自助餐線上提供服務，而是可以在現場製作菜餚，只使用必要的東西，同時提供新鮮的高質量餐點。我們不斷尋求最小化生產廢物並負責任地管理我們的資源的方法。”

Students who need meals on the go can participate in the reusable “To-Go Box” program. By using one meal swipe, they can fill a green to-go container, enjoy their meal elsewhere, and return the box for a sanitized replacement or hold a virtual token for later use.

在旅途中需要用餐的學生可以參加可重複使用的“待辦事項”計劃。通過使用一頓飯，他們可以填充一個綠色的容器，在其他地方享用飯菜，然後將盒子返回以進行消毒的更換或持有虛擬令牌以備後用。

“They have 30 minutes to fill their container, and the box must be able to fully close,” Ohlinger said. “When students are ready for their next to-go meal, they can bring back their used empty container to exchange it for a new sanitized one, or they can collect a virtual token through the app to hang onto until they are ready for their next to-go meal.”

奧林格說：“他們有30分鐘的時間來填充容器，盒子必須能夠完全關閉。” “當學生準備好臨時用餐時，他們可以帶回二手的空容器以將其換成新的消毒一個，或者可以通過應用程序收集一個虛擬令牌，直到準備好準備下一頓飯。”

At the end of the day, U Dining Services ensures that excess food supports those in need across the city. Some goes to the U’s campus food pantry located in the Union as well as the student-run Food Recovery Network, which connects with local food banks for food donations; as well

歸根結底，U用餐服務可確保多餘的食物支持全市需要的人。一些人去了聯盟中的U校園食品儲藏室以及與當地食品銀行聯繫的學生供應網絡。也是如此