| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.23 |
| Liaison | Daimon Eklund |
| Submission Date | Oct. 17, 2012 |
| Executive Letter | Download |
University of Washington, Seattle
IN-3: Innovation 3
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Jennifer
Perkins Staff Assistant UW Environmental Stewardship & Sustainability |
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indicates that no data was submitted for this field
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A brief description of the innovative policy, practice, program, or outcome:
The University of Washington’s on campus catering service, Bay Laurel, strives to provide the most environmentally sustainable food services. Bay Laurel features foods that are locally grown, pesticide and hormone free, and meet the University’s high standards of quality. Bay Laurel purchases products from local suppliers that follow sustainable practices in growing and production which helps support the local economy while also providing healthy food for catered events. Nearly 100% of Bay Laurel’s service ware is compostable for all orders and is delivered in energy efficient vehicles such as a Prius or vehicles fueled by biodiesel. In addition, all detergents, dishwashing liquids and other cleaning chemicals used in Bay Laurel’s operations are eco-friendly, and the staff maintain recycling and composting programs within their offices and kitchens. Among the University of Washington’s peer schools, Bay Laurel is a model for green catering.
None
A letter of affirmation from an individual with relevant expertise:
None
The website URL where information about the innovation is available:
Data source(s) and notes about the submission:
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