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CA Sustainability

A holistic sustainability program works across environmental, social, and economic dimensions. CA uses these principles in guiding is efforts to continually make improvements in operations, for our customers, and across our business units. Some of our initiatives include:

Social

• Utilize two committees to address both short and long-term needs
  • Student Dining Committee for in-semester adjustments to menus, programs, etc.
  • Food Access group to handle food insecurity and access
• Safety Committee
  • Updated a new companywide Safety Plan in coordination with campus
  • Provide annual funding to employees to purchase nonslip footwear
• Food Access Committee
  • Partner with campus to offer “Swipe it Forward,” Food Access Fund, perishable distribution to Food Pantry, and other wellness initiatives

Economic

• NYS Purchasing - 8% (or $59,093) of total food purchases, items grown and/or processed
• CA spends $962,530 (26.2%) within a 25-mile radius and another $627,927 (17.1%) within a 200-mile radius.
• Overall, $2,896,063 is spent by CA within NYS, 57% being directly within the North Country.
• Utilize Energy star rated equipment whenever possible
• Clothing made from recycled material is available for purchase
• Reusable water bottles and coffee mugs are stocked
• Reusable bags are available at checkout

Environmental

• Limit Waste
  • Prevented approximately 3 tons of food waste from going into landfill through composting and food dehydration last year
  • Dining team utilizes food recovery initiatives in menu design and planning
  • Track utilization rates to aid meal production volume
• Campus Dining
  • Implementing the Ozzi takeout system, a reusable takeout container
  • Operate tray-less dining and reusable service ware in the main eatery on campus
  • Utilize napkins and hand towels made from recycled fibers
  • Recycle used fryer oil and identifying ways to extend life to limit consumption
  • Use Eco Friendly cleaners, reducing packaging waste
• Reduction of single use plastics
  • Identified all “single use plastics” currently used, classifying potential replacement options and associated costs to implement at scale
  • Added aluminum water bottles at selected retail locations
  • Eliminated plastic straw usage by changing cold lids in Starbucks line
  • Condiment dispensers used in 3 venues to eliminate single serving plastics