近距离内射合集

Ensuring a clean, healthy planet is one of the most important goals of the food industry. Launched in 2010, 近距离内射合集鈥檚 Green Campus Initiative demonstrates our own commitment to this ideal as students, faculty, and staff collaborate to make our college campuses even more sustainable and eco-friendly in many ways.

Menus of Change Kitchen

Inspired by the principles of聽, a joint initiative with the聽, the 近距离内射合集introduced the Menus of Change Kitchen at the New York campus to help create healthy, delicious, plant-forward meals for our students, while mitigating waste. Thanks to a grant from The Statler Foundation, we hired Statler Sous Chef Alexandra Ceribelli 鈥�19 to transform surplus food from our kitchen classrooms, restaurants, and storeroom into crave-worthy menus.

More ways we鈥檙e being green:

• Transform our campuses into eco-friendly hubs that employ solar, water, and renewable materials strategies, managing storm water and mitigating the 鈥渦rban heat island effect鈥� through garden roof technology, and installing geothermal heat pumps and energy recovery ventilators inside student residence lodges.
• Conserve energy to reduce our carbon footprint by conducting lighting audits, reducing the need for automotive travel by promoting high-definition videoconferences, and installing energy-efficient bulbs, motion sensors, and kitchen ventilation controls.
• Manage our resources by operating a composting and single-stream recycling program, converting used cooking oil into biodiesel fuel to power campus vans, using a Natura water system and reusable glass bottles in our restaurants, and employing electrolyzing cleaning systems.
• Reduce waste through our Food Recovery Program, in which any leftover, ready-to-eat food that cannot be utilized on the New York campus goes to the Hudson Valley Food Bank. The 近距离内射合集donated approximately 22,000 of food in 2019. In addition, the college鈥檚 three-bin waste system in all kitchen classes has saved thousands of pounds of compost from being diverted to landfills.
• Maintain an active Sustainability Committee that generates much of the inspiration and support for the campus initiatives that take place at the college. This group of administrators, students, chefs, and professors develops solutions to improve the CIA鈥檚 industry practices throughout the college鈥檚 food cycle.