u餐饮服务找到了一个绿色校园的食谱

餐饮服务开始其可持续性工作，通过与强调可持续农业，道德劳动实践和环保包装的公司积极合作。

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.

犹他大学的餐饮服务正在通过一项全面的可持续性计划滚动袖子，并获得“粘性”，范围从减少食物浪费，增强堆肥和回收以及从当地和环保意识供应商那里采购成分。

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

这些价值是在10个用餐地点和校园餐饮业务中级联的。

“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.

“我们与强大的采购团队紧密合作，以从可靠的合作伙伴中获取我们的成分，这些合作伙伴与我们的整体和校园的可持续发展目标相吻合，” U餐饮服务的校园行政总厨肯·奥林格（Ken Ohlinger）说。

“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.”

“我们制定了强大的可持续性购买政策，包括采购不含人造生长激素的新鲜酸奶和牛奶，仅采购经过认证的人类笼子的鸡蛋，被批准的海鲜并遵守蒙特利海湾水族馆海鲜守望台，不加及其人类抗体抗生素和更多使用。”

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

为了进一步削减排放和支持区域经济，餐饮服务越来越多地从犹他州内部采购成分。

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.

查理的农产品可帮助您从各种当地农场购买餐饮服务，校园用餐团队还与Cherry Hill Farms，Bangerter Farms，Central Milling Co.和Slide Ridge Honey合作，用于该地区生产的面粉和特色物品。奥林格说：“我们不断根据季节性物品旋转当地农场。”

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肉类提供清真鸡肉，特色鱼和猪肉产品，而石磨面包店和百吉饼项目则将新鲜烘焙食品运送到校园厨房。

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.

成分到达后，烹饪团队通过创造性的重新利用来最大程度地利用它们的使用。奶酪饰边进入Mac＆Cheese酱汁，原始农产品成为现成的沙拉，剩下的面包转化为面包屑或面包屑。

“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.

“我们重新使用产品的其他一些例子包括将菠萝重新使用餐厅中的水上弗雷斯卡，并使用我们的蔬菜夹层和鸡骨头在我们的许多汤底座中使用我们的蔬菜饰边和鸡骨头，” Ohlinger说。

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.

尽管有这些效率，但运营大规模食品服务仍然会产生浪费。为了解决这个问题，U用餐服务采用了Wastenot 2.0，该计划允许厨房经理监视和最大程度地减少每日食物浪费。

“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解释说：“这有助于我们每天跟踪废物，并允许我们设定目标，以最大程度地减少每天产生的废物量。”

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）村庄的典型用餐服务中，遗产中心的联合餐桌，拉桑德（Lassonde）的米勒咖啡馆（Miller Cafe），加德纳·普林斯（Gardner Commons）的卡罗琳（Caroline重新使用，例如骨骼，肉脂肪，洋葱果，蛋壳等。

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餐服务与动量回收合作，在过去的八年中，将可堆肥的材料从餐厅转移到帕克市构成的餐厅或瓦萨奇的资源回收，以将能源恢复到电网中（其中一些能源又回到了U，而大部分则转移到了北盐湖）。

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

与U设施团队的U合作，校园餐饮还回收了纸板，并正在考虑将回收利用扩展到玻璃和塑料。

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.

为了减少红色废物的数量（可避免的过量生产和生产废物），餐饮服务提供了通过QR系统订购的订单菜肴，称为Tavlo。等待物品在应用程序和用餐区的屏幕上都显示，以帮助食客决定随时饮食。

“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说：“学生不仅可以享受新鲜和定制的生产板的优势，而且还可以通过一次最小化的食材来减少我们的食物浪费。” “ QR代码选项并没有在自助餐线上批量烹饪大量食物并在自助餐线上提供服务，而是可以在现场制作菜肴，只使用必要的东西，同时提供新鲜的高质量餐点。我们不断寻求最小化生产废物并负责任地管理我们的资源的方法。”

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学生可以参加可重复使用的“待办事项”计划。通过使用一顿饭，他们可以填充一个绿色的容器，在其他地方享用饭菜，然后将盒子返回以进行消毒的更换或持有虚拟令牌以备后用。

“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.”

奥林格说：“他们有30分钟的时间来填充容器，盒子必须能够完全关闭。” “当学生准备好临时用餐时，他们可以带回二手的空容器以将其换成新的消毒一个，或者可以通过应用程序收集一个虚拟令牌，直到准备好准备下一顿饭。”

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

归根结底，U用餐服务可确保多余的食物支持全市需要的人。一些人去了联盟中的U校园食品储藏室以及与当地食品银行联系的学生供应网络。也是如此