CDT Fall 2022 - 30

similar contract language, we may collectively move the
needle on historically difficult initiatives like single-use
plastic reduction, increased awareness and partnerships
with black, indigenous, and people of color (BIPOC)
vendors, and carbon emissions.
A key to being sustainable is taking responsibility for
operations and tracking continuous progress. Now
that we have gone through the work of creating a
baseline of assessing our entire MDining operation, it
is important to regularly return to tools such as the
NACUFS Collegiate Foodservice Sustainability Guide.
This tool will help to identify new opportunities and
realize our improvement in sustainability over time.
TELLING OUR STORY
All of our work as a department allows us to be
transparent to our stakeholders, staff, and community.
Everyone stays in the know about where we've been,
where we currently are, and the path forward. A
sustainable campus does not operate out of a single
office. Sustainability is achieved in an institution when
many offices come together and collaborate to make
things possible. The process of combing through the
assessment tool requires you to connect with different
departments, businesses in the community, and
more. We want to share our story using the NACUFS
assessment tool with other universities so they can
learn from our personal experiences and improve their
own campus sustainability. We have learned so much
about improving our initiatives and want to help others
in the community do the same.
STUDENT INVOLVEMENT
Whitney Zhang
student sustainability intern
Kenzie Nitz
student sustainability intern
STAFF INVOLVEMENT
Keith Soster
director of sustainability, student
& community engagement
30 CAMPUS DINING TODAY | CELEBRATING ONE YEAR OF THE NACUFS COLLEGIATE FOODSERvICE SUSTAINABILITY GUIDE

CDT Fall 2022

Table of Contents for the Digital Edition of CDT Fall 2022