RISE
POSITIONING THE UNIVERSITY FOR THE FUTURE
Continued innovation and introduction of climate action meals, in partnership with the Worlds Research Institutes’s Coolfood initiative.
Continued cultivation of our Babylon Hydroponic farm and harvest for McEwen Dining Hall.
Seek Green Restaurant Association certification for all residential restaurants on campus; currently certified at McEwen and Clohan and submitting for certification at Lakeside.
Investigate our locations accepting SNAP benefits and achieving TRU Zero Waste certification.
Sponsor the start of a Food Recovery Network on campus.
Revitalize the EU Campus Kitchen program through a partnership with the United Way.
Progress Report
- Revamp Elon Law Legal Grounds coffee shop with new merchandising, equipment and product offerings
- Showcase farmers and local purveyors at the Farm to Table Dinners
- Continue to expand Earth Day Event so students connect with the local partners providing their food
- Commit to add 2–3 new local farmer partners per year with an emphasis on BIPOC farmers
- Release a Community Impact Report with statistics, success stories, farm and partner bios, waste statistics, June each year
- Commit to Earth Day event annually
- Partner with the University to revitalize and enhance the Campus Kitchen project
- Register all retail restaurants with the Green Restaurant Association
- Ensure Green Restaurant Association certification is considered when any new buildings are constructed
- Increase percentage of local spend to 63% by 2025
- Increase diverse spend to 14% by 2025
- Increase percentage of vegan dining options each year. Will set baseline after thorough assessment of current recipes
- Develop plan to create tomato sauce, jellies and other shelf stable items with produce from Loy Farm during summer months
- Commit to purchasing only electric golf carts from this point on
- Coordinate a two-day sustainability conference
- Invite local businesses, farmers, students
- Keynote speakers
- Dine around the table dinner featuring farmers and local chefs