Strategy 4.2.2: Purchase farmland and locate caretaker farmers to run a majority of the operation Strategy 4.2.3: Purchase farmland to be run by university staff and students with an emphasis on education. Strategy 4.2.5: Research costs behind creating a product line of local food grown on university owned land to be sold in area stores for profit and implement if feasible. 0 Objective 4.3: Utilize greenhouses Greenhouses are essential to producing food year-round in our Pacific Northwest climate - Strategy 4.3.1: Integrate greenhouses onto university owned farmland in order to achieve year-round production. Food grown is to be used by UDS on campus, and extra produce could be sold, with profits going to the university or to the envisioned agriculture program. Greenhouses can be included either on university operated farmland, or they could occupy a separate property of their own. Since greenhouses are known in this region to be the best way to go in terms of year-round production and return on investment, it is possible that a property of greenhouses could be operated in place of a campus farm. Goal 5: Preserve the sustainable practices of University Dining Services and partner service providers Objective 5.1: Adjust internal policy to continue sustainability objectives This action plan should create standards and policies that continue to increase sustainability after current administration and service providers have moved on. Strategy 5.1.1: Create a formal agreement between University Residences and administration that upholds standards in dining for current and future providers. Achievability Action Steps Related Responsible Units Completion Strategies Date Achievable with available Continue to go through current 2.1.1 UDS Jan/2015 resources: purchasing data and methods and 2.2.1 identify immediate changes that could be 2.3.1 made to switch to more Fair Trade, 2.3.2 humane, or ecologically sound 2.4.1 procurement 2.4.2 Research costs associated with 3.2.1 UDS Jan/2015 implementing programs to 3.2.2 “reusable” save money on disposable or compostable utensils, and to cut back on their waste Research the and liability issues with 4.1.1 UDS, University May/2016 using the Outback farm to produce usable Residences food for dining services (capacity?)
Strategy 4.2.2: Purchase farmland and locate caretaker farmers to run a majority of the operation Strategy 4.2.3: Purchase farmland to be run by university staff and students with an emphasis on education. Strategy 4.2.5: Research costs behind creating a product line of local food grown on university owned land to be sold in area stores for profit and implement if feasible. 0 Objective 4.3: Utilize greenhouses Greenhouses are essential to producing food year-round in our Pacific Northwest climate - Strategy 4.3.1: Integrate greenhouses onto university owned farmland in order to achieve year-round production. Food grown is to be used by UDS on campus, and extra produce could be sold, with profits going to the university or to the envisioned agriculture program. Greenhouses can be included either on university operated farmland, or they could occupy a separate property of their own. Since greenhouses are known in this region to be the best way to go in terms of year-round production and return on investment, it is possible that a property of greenhouses could be operated in place of a campus farm. Goal 5: Preserve the sustainable practices of University Dining Services and partner service providers Objective 5.1: Adjust internal policy to continue sustainability objectives This action plan should create standards and policies that continue to increase sustainability after current administration and service providers have moved on. Strategy 5.1.1: Create a formal agreement between University Residences and administration that upholds standards in dining for current and future providers. Achievability Action Steps Related Strategies Responsible Units Completion Date Achievable with available resources: Continue to go through current purchasing data and methods and identify immediate changes that could be made to switch to more Fair Trade, humane, or ecologically sound procurement 2.1.1 2.2.1 2.3.1 2.3.2 2.4.1 2.4.2 UDS Jan/2015 Research costs associated with implementing “reusable” programs to save money on disposable or compostable utensils, and to cut back on their waste 3.2.1 3.2.2 UDS Jan/2015 Research the and liability issues with using the Outback farm to produce usable food for dining services (capacity?) 4.1.1 UDS, University Residences May/2016
DinningActionPlanFinal.docx