Sustainable Practices - Departments
February 2013 Featured Department: Conference and Culinary Services
Lane Community College is committed to continual improvement in sustainable food and dining. Lane combines Foodservices and the Center for Meeting and Learning with learning opportunities for the Culinary and Hospitality Management students and infuses it all with sustainability principles and practices.
Culinary Arts and Hospitality Management programs infuse sustainability throughout their curriculum. All students in these programs learn about local, organic, and sustainable food production. Instructors emphasize sustainable practices in the kitchen including composting, recycling, and water conservation. Volunteering in Lane's learning garden is required. Students plan menus around locally harvested produce and a capstone project for the programs is a 100-mile meal in which students plan and prepare a banquet all from food grown within 100 miles of Lane. The banquet serves as an excellent fundraiser that showcases sustainable eating options.
Lane's conference center's commitment to sustainability is evident throughout their operations. The Center's sustainable practices include:
- Composting all food waste.
- Purchasing organic produce from Lane's Learning Garden and other local farms.
- Using only reusable china, silverware, and glassware for on-site events.
- Providing recycling for paper and cans and bottles at every waste collection area. No trash can stands alone!
- Offering 100-mile meal options for breakfast, lunch, and dinner.
The Renaissance Room is a student-run restaurant that provides a fine dining experience. The restaurant offers local, seasonal and sustainable cuisine. Most produce used by the Renaissance Room is grown on Lane's campus in our Learning Garden.
Our cafeteria's sustainable practices include:
- Using compostable plates, cups, utensils, and to-go containers.
- Providing employment to adults with developmental disabilities by contracting with Specialized Support Services to bus tables and wash dishes.
- Selling only organic, fair trade and locally roasted coffee
- Purchasing milk only from local farmers who do not use bovine growth hormone and cage free eggs.
- Providing a $0.15 discount when you use your own mug for your beverage purchase.
- Placing recycling and composting receptacles next to every garbage can. No trash can stands alone!