Drexel Campus Dining works to continually develop and implement sustainable solutions. Through Green Thread, Aramark’s environmental sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations.

Here are just a few ways:

Waste Minimization

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 Recycled content bowls used in retail locations. Recycled content utensils will be implemented in Fall 2018
✓ Donated over 2,800 pounds of food to Food Recovery Network from 2016 to present  


Fryer Oil Recycling

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100% of used fryer oil is recycled

Recycling

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Drexel Campus Dining recycles paper, cardboard and fryer oil in all dining locations.  We are committed to minimizing our environmental footprint.  Look for signs in our locations for information on where to put your recyclables

Efficient Operations

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 Measure and monitor pre-consumer waste
Use Green Cleaning products.  Reducing the number of routine chemical cleaning products to one single aquatic biodegradable product with multiple applications
Implement environmentally friendly Blue Technology that uses electrically activated or ionized tap water to safely clean and sanitize surfaces without the use of harsh chemicals


Environmental Impact

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✓  100% of fryer oil recycled and converted to bio-fuel



Responsible Sourcing

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 Partnerships with over 50 PA/NJ local or minority-owned businesses
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Secured partnership with Farm Logix to provide our locations access to off-season quick frozen local produce products not currently available, making operations sustainable year round
Expected for Fall 2018, a partnership with The Common Market to provide locally sourced in-season produce to students for purchase or exchange via a Dining Plan
Implemented purchasing only gestation crate-free pork in 2017
Accomplished cafe-free shell eggs in all dining locations in 2017. Committed to cage-free liquid eggs by 2020
Sustainable seafood alliance with Monterey Bay Aquarium Seafood Watch Program. Committed to purchasing 100% of seafood from sustainable sources by year end 2018
Local purchase within 250 miles equivalent to 17% in winter, 27% in remaining seasons


Education

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✓ Promotion & awareness of our Meatless Mondays, Vegan, Vegetarian & Gluten-Free options
Communicating the nutritional and economic benefits of eating seasonally