In September, Augsburg Dining began composting in the Commons cafeteria, the main dining hall for residents and faculty and staff. All leftover food and paper products from diners is placed in special composting containers rather than into the garbage receptacle.

Last spring, a group of students and facilities manager Tom Ruffaner conducted an of garbage from Augsburg’s dining facilities. They determined that approximately 35 percent of the items thrown in the garbage could be composted. Jay Cross, A’viands manager, said this composting project was started as the result of the audit and through Ruffaner’s effort.

According to Cross, the effort has resulted in a significant reduction of waste. “Now we have only one bag of garbage per day,” compared to 12 to 15 6-gallon bags that were collected daily prior to the implementation of the composting program.

The compost material is sent to a Hennepin County facility where Cross says it is “cooked up” and distributed to local farmers and community gardens, including Augsburg’s garden. A’viands plans to place composting collection bins at other dining locations in October.

Following a at other college dining facilities, Augsburg has implemented “Trayless Tuesday,” a program to limit the amount of water and detergent used for washing trays and to reduce food waste. Rather than piling multiple plates, bowls, and cups onto a tray, diners take what they can carry to the table on Trayless Tuesdays and return for more food if and when they want it.

In addition to saving water–Cross said up to 3 gallons of water is required to wash just one tray–the initiative has resulted in a 60 percent reduction of food waste. This means the dishwashing machine is cleaned less often and can actually be shut down earlier in the day.

Cross said students have been very receptive to Trayless Tuesdays, but “non-student” diners have complained. Despite this, Cross said A’viands plans to add Trayless Thursdays later in the semester.

A’viands has also replaced the cups, plates, plastic ware, napkins, straws, and to-go containers used at Coopers Coffee Shop, Nabo, and Murphy’s with biodegradable, compostable, and recyclable “Greenware.” When “going green” was more trendy than practical, Cross said environmentally friendly products were too expensive for many foodservice providers to use. “Now you can good quality items for a decent price,” he said, which makes the effort easier on their bottom line.

Cross said A’viands will continue to work with Augsburg, especially with the Environmental Stewardship Committee and other student groups, to reduce and repurpose waste. “It’s amazing to see how much waste can be used elsewhere,” he said.

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hard to miss the sheets of plastic, rumblings of drills, and workers

in hard hats.

All of the construction is part of the changes that Augsburg’s new

dining services provider, A’viands, is working on this summer. Part of that work is a redesign of the main service area. The updates incorporate feedback received from the Augsburg community in the request-for-proposals process.

Most of the area will have a completely new look. The wall that

separated the service area and the seating area will be removed to

allow for better traffic flow and new cooking exhibition stations.

The space will get new tile and counter tops to help freshen up the

space. There also will be a new salad bar and condiment station.

A’viands will be working most of the summer to ensure that they are

ready by the start of the fall day college term in August.

Other changes to food services include:

More hours and convenient times

• Continuous hours from breakfast through dinner in The Commons

• Extended hours in Nabo

• Extended hours for Weekend College weekends for Coopers and Nabo

Meal plan flexibility

• Flex dollars available on more meal plans

• A commuter meal plan option also for weekend and grad students

• A points plan for faculty, staff, and students not required to

purchase a board plan

Fresh and exciting foods!

• Healthy choices

• Organic, vegetarian, and vegan options

Student involvement

• Student advisory committee

• Student employment opportunities including possible internships

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“We’re thrilled to be at Augsburg,” said president and COO, Rick Sorel. “This is our largest account, and we are excited about the sense of partnership we see here.”

Though they didn’t officially begin operations at Augsburg until June 1, Sorel and other members of the A’viands team have been on campus regularly in the past weeks preparing for the transition.

Sorel said A’viands is committed to providing variety, ethnically diverse food choices, and organic and locally grown foods. He added that they will also strive to support the community by providing internships and working to maintain Augsburg’s Campus Kitchens program.

A’viands offers a comprehensive wellness program called “Fit Choices 4 Life.” The program includes signage for healthy options on the daily menu, table tents, a nutritional education center, and a wellness challenge. They also plan to present periodic complimentary healthful cooking classes for the community.

In addition to new signage, Augsburg could see other changes in the main dining area including the removal of a wall and redesign of the serving area. While there will be new faces on campus, A’viands is retaining 45 of the previous Sodexo staff, so we’re sure to see our favorite people at lunch time.

The company plans to set up a web site with a blog, menus, catering options, and to provide an opportunity for campus community members to give feedback. Augsburg’s kitchen will also be used as a test market for new menu ideas.

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