Introducing the Earthright Mug Coffee Club
Knowledge is the key to success in developing positive habits. Commitment begins with a personal understanding of the social and environmental impact we have, and the roles we play individually and as a community.
What is Earthright?
Earthright is a project dedicated to sustainable practices within Campus Dining Services. Our commitment is to make right decisions and take right actions to continually improve each step we affect in this cycle. Join us in our mission and do your part to put the earth right!
How we harvest, package and transport food are important to a healthy food cycle. Campus Dining Services supports local and sustainable producers to the benefit of our customers.
Being efficient means doing more with less. Our goal is to maintain our commitment to good food, happy people and comfortable places while using less energy and reducing our carbon footprint.
In any system there is excess. Despite the complexity and restraints, we are dedicated to decreasing our landfill contribution. Composting, recycling and waste reduction create a more sustainable process as we grow.
- Bradford Farms facility built in 2011; began waste collection in November
- 3,000-4,000 pounds of food waste collected from CDS weekly
- Mixed with animal bedding and composted in a static aerated facility
Campus Dining Services sends approximately 180,000 pounds of food and compostable waste from six kitchen facilities to the farm, and purchases approximately 5,000 pounds of food from the farm, grown by Tigers for Community Agriculture.
Plate Waste Data
In 2011, Campus Dining Services went 100% trayless in our all-you-care-to-eat dining facilities to prevent food waste. After implemting the change, we saw reduced food waste on campus by more than 15,000 pounds per month. The year before CDS went trayless, more than 664,000 pounds of food or approximately 55,000 pounds a month was discarded. Campus Dining Services is also saving around 100,000 gallons of fresh water every year due to washing less trays and dishes.
Every month throughout the academic year, Campus Dining Services measures plate waste at all four all-you-care-to-eat dining facilities. That data has been collected regularly since 2011.
- Higher quality products
- Build relationships in the community
- Reduced environmental impact
In 2008-2009, about $600,000 (~10.6%) of purchases were made to local producers.
- Louisa pasta
- Coffee (Kaldi’s, Breve, Roasterie)
- Cage free eggs
- Companion bakery
In 2015, 24% of purchases were made from Missouri and surrounding states.
- 15,000 pounds of produce
- 36,000 pounds from Missouri Legacy Beef
- 5,200 pounds from Patchwork Pork
- Ellis bakery, Stanton Brothers Eggs, and many more
Decreased Waste and Utilities
Decrease Waste by Recycling
- Use recycled-paper napkins.
- Operate a pulper in the Rollins dish room.
- Collect approximately 140,000 pounds of food and compostable waste and sent to Bradford Farms.
- Continue recycling of fluorescent light bulbs.
- Recycle cardboard at seven Campus Dining Services locations.
- Recycle glass, plastics, and metal at 6 CDS locations
- Send waste oil from units to a recycling company for re-use; use fryer oil for bio-diesel
Decrease Waste by Reusing
- Partner with RHA and Sustainability Office to hand out 4,000 free, reusable beverage mugs at Fall Welcome
- Sell an additional 3,900 reusable drink and coffee mugs
- Sell approximately 9,000 beverage refills, resulting in no additional packaging/cups
- Reuse totes in Mizzou Markets instead of cardboard boxes.
Reducing Waste Moving Forward
Continue following the recommendations established by the Energy Committee in 2008-2010 including:
- Monitor exhaust hood use
- Reduce lighting during non-service time periods
- Reduce lighting levels during all daylight times, when appropriate
- Reduce pre-warming times for heating equipment (wells, ovens, grills, fryers, etc.)
- Restrict water usage in dish rooms during slow and non-use periods of time
- Continue reduction of HVAC use based on building use, hours of day, academic breaks.
Meet some of your local farmers
The farm is situated in the rolling hills of central Missouri, just north of the mighty Missouri River—about 30 minutes northwest of Columbia. The 80 acre farm contains pastures, woods, ponds and Prairie Creek. As a small family farm dedicated to creating a sustainable livelihood from the land, Goatsbeard Farm strives to produce excellent cheese while protecting the water quality of the watershed, enhancing soils with natural fertilizers and improving biodiversity. To implement these principles, the farmers have taken steps such as feeding the goats with a management-intensive grazing system, heating the home and dairy with hot water from an outdoor wood burning furnace, and using whey, a cheese making by-product, in the fields as fertilizer.
Goatsbeard Farm is one of a few family farms in Missouri which is also a commercial goat dairy producing cheese. It has a herd of about 50 goats, and it is from their milk that all of the delicious fresh and aged cheeses are crafted. By remaining relatively small while maintaining high standards at each stage of production, Goatsbeard can assure its customers the freshest, highest quality cheese—unlike any cheese you’ve tried before!
Missouri Legacy Beef
For three generations, the Mahnken family has been farming in mid-Missouri. Mark is now teaching his sons how his grandfather raised cattle in the early 1900’s. Their cattle never receive any antibiotics or growth-promoting hormone, are free-ranging and receive a balanced, all-natural diet that is antibiotic free.
The farm is located 45 miles from the MU campus, outside Salisbury, MO, which reduces the environmental impact from transportation and produces a higher quality product. Mark takes a “hands-on” approach when selecting and raising cattle for Missouri Legacy Beef. His promise to you is that you will always receive beef that is “Family Farm Fresh.”
Pierpont Farms is a 34 acre family farm located 15 minutes south of Columbia founded in 2004 with the multiple goals of promoting sustainable agriculture, local and seasonal eating, community involvement and to provide a more traditional way of sustaining our family.
The farm has approximately 3 acres in vegetable production that we sell locally which to us means Columbia MO. In America food travels an average of 1500 miles before it reaches the dinner plate. Vegetables are bred for ‘shipping qualities’ not flavor or nutritional value. Although Pierpont Farms is not certified organic, it follows organic standards and often goes beyond that which is required for certification. It utilizes three high tunnels and a ½ acre Haygrove tunnel for season extension, disease prevention and pest exclusion.
In addition, the farm uses cover crops and crop rotations for weed suppression, soil improvement and habitat for beneficial insects. Currently it is partnering with University of Missouri Extension on a research project involving trap cropping in squash and cucumbers for squash bugs and cucumber beetles, two of the most difficult pests to manage organically in the Midwest.