Sustaining Success
The University of Delaware's newest bus, a 22-foot, 22-seat vehicle that runs on hydrogen, tooled around downtown Wilmington on Monday, Nov. 16, carrying some very important riders. U.S. Sen. Thomas R. Carper (D-Del.), U.S. Rep. Michael N. Castle (R-Del.) and Wilmington Mayor James Baker sat inside chatting about various options for transport in the region.
"Does it smell like French fries?" Colin Sweeney is used to hearing that question when he tells people about his 1986 Mercedes SDL, which he has converted to run on cooking oil. His answer? "No, it actually smells kind of sweet."
Suggestions
Dining Services: Eat Green
University of Delaware Dining Services is committed to increasing the amount of environmentally-friendly products and services offered on campus. We understand the importance of continued environmental initiatives, especially for UD and our guests.
Eat Green is a communication campaign designed to help educate our guests about the steps we are taking to contribute to the reduction of greenhouse gases, the support of sustainable agriculture, and the elimination of unnecessary waste. This campaign not only communicates our efforts, but also nurtures and supports student initiatives in relation to environmental issues on campus.
Throughout the Dining Services Sustainability site, you will see many of the initiatives and programs we currently have in place, which include:
Researching Sustainability Issues at the Morris Library
The University of Delaware Library has resources and librarians to help with research.
The Morris Library provides a dedicated entry into DELCAT, the Library's catalog; e-journals; and online resources.
- NEW: Eat Green program
- Availability of reusable and refillable items including: To-Go containers for the Pencader and Russell Express locations, reusable bags as a potential substitute for plastic bags, refillable water bottles and mugs for fountain beverages and coffee/tea
- Partnership with Waste Oil Recyclers to have our used cooking oil filtered and converted into bio-diesel
- Use of produce and other food products from local vendors throughout all of our dining locations including a partnership with the College of Agriculture and Natural Resources which supplies the Blue & Gold Club with fresh produce grown in the graduate student gardens
- Use of 100% recycled napkins in all of our dining locations
- Use recycled paper in copiers and printers
- Participation in the University recycling program for cans, glass, paper and cardboard
- Partnership with Residence Life and Facilities to coordinate annual RecycleMania competition on campus
- Participation in the Monterrey Bay Aquarium Sustainable Seafood Watch
- Take efforts to reduce packaging by offering china whenever possible
- Participation in the Deloitte Office Greening program
- Provide organic food products in our campus markets
- Promote trayless dining to reduce food waste and energy usage
- Limited use of Styrofoam containers in our retail food court locations
- Participation in and support of all University Earth Week initiatives along with the further development of our own sustainable events
- Sustainable food options are incorporated into Catering menus and service products
- Partnership with Coca-Cola which fosters our initiatives to become more sustainable while also being one of our local vendors
We will continue to explore new ways to expand our role in improving the environment and look forward to forming partnerships with student groups on campus to reach these goals.
The University of Delaware has joined other colleges and universities in supporting these two sustainabiity initiatives:
Association of University Leaders for a Sustainable Future/Talloires Declaration: View a .pdf (20kb)
American University and Presidents Climate Commitment:
Visit the web site