Steps to Save the Planet
At Humboldt State, we're strong advocates of sustainability. You see that commitment in the meals we serve and our day-to-day operations. Here are just some of the steps we’ve taken to minimize the impact on the environment.
Local Products
Our campus eateries routinely stock food and drinks from dozens of Humboldt County farms, bakeries, fisheries, restaurants and businesses. Buying local supports our county's many eco-friendly farmers and businesses, and reduces the energy required to bring you breakfast, lunch and dinner.
Green Dining Ware
- Dining locations provide biodegradable paper plates and bowls, utensils and napkins.
- Campus catering puts on environmentally friendly events, include reusable flatware, cutlery, and cups at no additional cost. Packaged lunches are served in biodegradable boxes and to-go containers are available for leftovers.
OZZI
Reusable containers, available at the dispenser machine in the Depot, cut down on the use of single-use plates and bowls, and disposable to-go containers.
Reusable Cups
Students are encouraged to bring their own reusable cups and mugs (sold at College Creek Marketplace), a mason jar (sold at campus coffee shops), or ceramic mugs (the J) for a discount on their next cup of coffee.
Price Breakdown
- $1.50 - bring your own cup
- $2.25 - purchase a reusable pint-sized mason jar
- $2.50 - purchase a single-use paper cup
Composting
Plant-based Menus
- Meatless Mondays: Students advocated for a menu with more plant-based dishes, and we listened. The local version of a global movement, which raises awareness of the environmental and health benefits of a plant-based diet, debuted at the J in 2015.
- Vegan Chef’s Taste Test: We invited renowned chef Wanda White to share her plant-based recipes with campus. And based on feedback, some of her most popular dishes were incorporated onto the menu.
Equipment
Energy-efficient appliances, including refrigeration units lit with LED lights, add up to major energy savings. A new lighting timer will also conserve energy in the University's main dining hall. We’re saving water, too, by using a special liquid, rather than ice, to keep the J salad bar cool.
Certified by Green Restaurant Association
The Green Restaurant Association rates existing restaurants and food service operations on seven environmental categories: water efficiency, waste reduction and recycling, sustainable furnishings and building materials, sustainable food, energy, disposables, and chemical and pollution reduction.