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Sustainability at Wake Forest

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Comfortable Conservation

Tuesday, January 28th, 2014

North_Campus_Dining_Hall_14Spring semester is here: new classes, new students, and the highly anticipated opening of North Campus Dining Hall. The 21,000 square foot-facility was designed and constructed to LEED-silver standards. From equipment to furnishings, it showcases some unique – even one-of-a-kind – sustainable design features.

John Wise, Associate Vice President of Hospitality & Auxiliary Services at WFU, who helped oversee the project, emphasizes the value of creating a building that does more than just meet the functional needs of campus: “Beyond simply meeting the needs of a growing student population, it is important that we create an environment that showcases sustainable practices that students can adopt and learn about now, so that when they leave Wake Forest, they will bring an understanding of what’s possible with them.”

Energy and Water

Behind-the-scenes technical features create a relaxed campus hangout that is also energy efficient. The variable air volume heating and cooling system and exhaust hoods are expected to be at least 12 percent more efficient than a standard system. A leading-edge, real-time exhaust hood system will also reduce energy use in the kitchen. Fluorescent and LED lighting, combined with occupancy sensors in numerous spaces, lower the electricity load of the building as well. Dual flush toilets and low flow faucets, part of the campus standard adopted four years ago, reduce water usage in the facility.

On the South side of the dining hall, a unique solar photovoltaic “awning” covers an outside seating area. This, the third small-scale solar array on the WFU campus will provide up to 10 kilowatts (kW) of power during peak hours. Numerous wide-framed windows also allow natural light to fill the space, reducing electric lighting needs.

The facility’s real-time water and energy footprint can be viewed online or on screens in the building via WFU’s building dashboard system.

Waste

All of the dining hall’s pre-consumer and post-consumer waste (e.g. vegetable peels, food scraps, and biodegradable napkins) are fed into a state-of-the-art pulper. The industrial pulper macerates food waste, from banana peels to chicken bones. With water that is recycled through the system, the ground “meal” is transported out of the kitchen into bins that are collected regularly by Gallin’s Family Farm. “The pulper is the first big step towards the campus-wide goal of developing a comprehensive pre and post-consumer composting program,” says Megan Anderson, WFU Waste Reduction and Recycling Manager.

An electronically monitored, direct plumbed waste oil management system filters and pumps fryer oil to a sealed outdoor storage tank with the touch of a button. This feature reduces the possibility of oil spillage and contaminations, maintaining the quality of the oil so it can be efficiently repurposed into biodiesel.

Furnishings

Carefully chosen furnishings contribute to the comfort and sustainability of the space. The project team collaborated with local companies for the construction and sourcing of the majority of the furniture: Bistro ’34 lunch chairs and tables were created in Winston-Salem and High Point, cushioned banquettes were sourced from Newport, TN, Starbucks lounge furniture was built in Hickory, NC, and communal oak tables were cut and milled in Lincolnton, NC. The most local of all of the furnishings, however, are the four benches that line the atrium. The wood for the seats was milled in Durham and comes from oak trees that were removed from the project site; the frames were crafted in Winston-Salem.

Landscaping

To get to the dining hall from points south, visitors cross a unique pedestrian bridge. Although also visually pleasing, the bridge was required in order to preserve several of the heritage trees that surround the atrium of Farrell Hall. A traditional walkway would have resulted in significant root cutting and soil compaction, likely killing the trees.

David Davis, Associate Director of Landscaping Services and member of the WFU Tree Care Plan Committee, commented on the bridge: “I think this project makes a strong statement about the university’s commitment to preserving heritage trees.” The native, low-irrigation landscaping that surrounds the building also reflects a holistic approach to low-impact design and operation.

While all of these features translate into quantifiable energy and water efficiency, they also signify something greater: a comfortable space that supports the wellbeing of its occupants and the environment.

By Hannah Slodounik, Program Coordinator

FAQ: Composting

Sunday, February 19th, 2012

Q. Is organic waste from campus composted?

A. Yes and no. One hundred percent of campus yard waste, including lawn clippings and fallen tree limbs, is repurposed as mulch or organic soil amendments.

In the fall of 2011, Wake Forest Dining Services performed a waste audit to see just how much waste is generated on a standard day in the Fresh Food Company. The results of this audit informed an ongoing pre-consumer waste composting pilot in the Reynolda Fresh Food Company. The pilot was successful and helped ARAMARK management and employees minimize waste in food prep and see how it can be composted successfully. As of February 2012, all pre-consumer food waste from the Fresh Food Company is being picked up and taken to Gallins Family Farm for composting. In North Dining Hall, all pre-consumer and post-consumer waste is collected and taken to Gallins Family Farm for composting. Each program keeps hundreds of pounds of food waste out of the landfill every week.

Food waste from the theme houses on Polo Road and from the Campus Kitchen Fresh Market runs is composted at the campus garden (behind 1141 Polo Road).

We’ll be sure to keep you updated as the composting program grows and evolves.