Recycle, buy local, sustainability are mantra of URI dining hall operations
And one key reason for its success is the effort made by the staff of URI Dining Services to make its operations as environmentally friendly as possible.
“Some sustainability initiatives we do completely on our own and some we rely on the campus community for help,” said Michael McCullough, associate administrator of URI Dining Services. “They add up and are all important for us to be able to tax the environment less. Simply put, it’s the right thing to do.”
URI Dining Services provides 1.1 million meals per year in two dining halls, a retail venue and a catering operation.
The newest addition to the Dining Services sustainability initiatives is the sale of its waste vegetable oil to Newport Biodiesel for conversion to a biofuel.