Eco-Efforts - Sustainability

Lane Catering

Eco-Efforts - Sustainability

Sustainability is a Core Value of Lane Community College – to "integrate practices that support and improve the health of systems that sustain life."

Lane Catering's commitment to green practices is reflected in part by:

  • Involvement in sustainability efforts
  • Full recycling and composting program
  • Use of eco-friendly cleaning supplies
  • Efficient energy systems
  • Local purchasing with seasonal menu offerings
  • Catering "Green" events

Culinary Arts and Hospitality Management Programs - Teaching Green: Culinary Arts and Hospitality Management students observe Green Principles in action as they gain hands-on experience in the form of required lab hours with professionals at Lane Catering. Catering revenues are invested back into education by means of helping to fund faculty positions.

Food Donations: All leftovers acceptable for human consumption are donated to the Eugene Mission.

Locally Grown On-Campus Ingredients: The Learning Garden Coordinator and Banquet Chefs at Lane Catering work together to plan a bountiful harvest from the garden each season. Located a stone's throw from Lane's Catering kitchen, the Learning Garden supplements Lane Catering's banquet menu all year long with fresh, organic and sustainable produce. Aromatic herb gardens line the walkway directly outside our facilities. Lane Catering's banquet chefs can be seen most any day harvesting fresh herbs that are used exclusively in Lane's catering kitchen.

Purchasing and Menu Planning: Banquet Chefs at Lane Catering purchase local product whenever appropriate and incorporate organic menu items when possible. The Center's list of local vendors includes Charlie's Produce, Lochmead Farms, Spring Valley Dairy, Organically Grown Company, Emerald Valley Produce, Pacific Seafood, Springfield Creamery, Glory Bee, McDonald Wholesale, Childers, Toby's, Bagel Sphere, Country Donuts, Grizzlies Granola, Knee Deep Cattle Company, Wintergreen Farm, Eugene Local Foods Inc. and Long's Meat Market. Center chefs work with local farms to provide fresh, local and seasonal produce through the FoodHub.

Dairy is bottled at the Lochmead Dairy milk and ice cream plant in Junction City. All of the cows in the Lochmead herd were born and raised at Lochmead Farms. All eggs served are produced from hens that live in a cage-free environment. They come to us from Canby, Oregon. The chickens are fed an all vegetarian diet and receive no antibiotics.

Energy Use:10% of Lane's electricity is wind power purchased from the local utility, making Lane one of the utility's largest purchasers. 

Compostables to Reusables: Lane Catering uses compostables with an option of upgrading to china, silverware and glassware.

Composting: Lane Catering staff composts all pre-consumer food scraps, coffee grinds and a large portion of post-consumer food scraps.

Recycling: No trash can stands alone in our kitchen facilities. Clearly marked bottles/cans and paper bins are set next to every trash can. The banquet staff is well trained in recycling leftover materials from meetings and events. Lane has reached a 57% recycling rate and it is rising!

Cleaning Supplies: Housekeeping staff adopted the use of Sustainable Earth™ cleaning products manufactured by Coastwide Laboratories. Empty cleaning product containers are refilled rather than replaced.

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