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Green things you can do
Don’t SuperSize!
Just over one quarter of the country’s food—about 26 million tons—gets trashed every year. Five percent of U.S. leftovers could feed 4 million people for a day.
 UCR Dining Services collects and donates surplus food to Inland Harvest, who distributes it to local homeless shelters in Riverside County.
Eat local!
Buy only enough locally grown fresh produce to eat in 2-5 days, thereby protecting 50% of some vitamins. The average fresh food item travels 1500 miles to you in trucks producing harmful environmental
emissions.
 UCR-grown citrus (try the fresh-squeezed OJ), cowpeas, dates, asparagus and eggs are served at campus eateries, as is locally grown produce.
Dine Sustainable!
Grow your own or participate in a community garden. Use compostable and renewable products.
 UCR buys compostable and biodegradable paper, packaging and other products, uses reusable dishes when efficient, and washes dishware with sustainable chemicals.
Reduce and Conserve!
Prepare smaller portions and use smaller plates. Check your refrigerator weekly to use foods before their expiration date.
 By going trayless, UCR Dining Services reduced food waste and saved both water and chemicals. Almost 8,000 gallons of water are saved weekly.
To learn more about Sustainability at UCR, please go to http://sustainability.ucr.edu/ |
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