Virginia Green-Dining Services

Information on UMW Dining Services Virginia Green certification.

What does it take to be a Virginia Green Restaurant?

At a minimum, facilities must commit to:

Minimize the use of disposable food service products:

Restaurants are required to minimize the use of disposable food service products and maximize the use of food service products that are recyclable or compostable in the service area. When disposable food service items are used, Restaurants are encouraged to use products that are made from bio-based or renewable resources, and to provide for the collection/ recycling/ composting of food service items disposed of on the premises.

Recycle Grease:

Most restaurants are required by local ordinance to collect and recycle their grease. Grease filtering companies can also greatly reduce grease wastes (and costs).

Recycle and Reduce Waste:

Glass bottles must be recycled for Virginia Green Restaurants. Recycling of steel cans, aluminum cans, cardboard, plastic, paper, and composting of waste foods are highly encouraged.

Use Water Efficiently:

The facility must have a plan for conserving water that should consider water-saving dishwashers, faucets, and toilets; leak detection, and an effective landscape watering plan.

Conserve Energy:

The facility must have a plan in place to reduce overall energy consumption. The “plan” should consider replacing lighting and equipment with energy-efficient alternatives such as compact-fluorescent lighting, LED Exit signs, lighting sensors, efficient heating and cooling, and ENERGY STAR kitchen appliances and computers.

How does UMW Dining Services strive to comply with the Virginia Green certification?

“The University of Mary Washington Dining Services decided to “go green” as an effort to accept the vast responsibility of such a large establishment. Our goal is to set an example and prove that no matter how predominant a facility is they can still find the time and resources to be eco-friendly. We are also trying to make an effort to engage our student population to partner with us for a more green community. We would like to set an example for our community so that more people will
change their perspective and view environmental issues as a paramount concern.”