| Common Sustainable Practices in Food and Food Services :
- Buy regional, organic produce in season from local organic farms
- Don’t throw away food. Minimize waste and, if the leftovers can’t feed other mouths, compost.
- Employ green kitchen practices by doing things like recycling, saving veggie oil to be converted into biodiesel fuel, saving water and energy as much as possible, using non-toxics, etc.
- Promote less meat consumption and eating "low on the food chain" for health and environmental reasons.
- Minimize the use of disposable dinnerware
- Implement a reusable mug program with discounted drinks at dining areas, or some kind of point system for reusables.
• National Wildlife Federation’s Campus Ecology website is easy to search and has a “greening projects” section. The “dining services” subsection provides information on how to encourage sustainable eating practices and composting on campus: www.nwf.org/campusEcology/dspGreening.cfm
• EPA's Sector Strategies Program seeks industry-wide environmental gains through innovative actions taken with a number of manufacturing and service sectors. The Sector Strategies point-of-contact is working with College and University Sector Partners to develop sector-specific approaches to assist in advancing the use of environmental management systems, reduce regulatory performance barriers, and measure environmental progress.
• Mark Giangrave – Willimantic Food Coop – involved in food and farm campaign initiatives and has contact info for many local farms (actually, most people that work at the coop have this information) – 456-3611 – Emai: email@example.com
• Connecticut Farm Bureau is a non-governmental, voluntary organization of farm families united to find solutions for concerns facing production agriculture in our counties, state and nation. Connecticut Farm Bureau provides farmers with a strong clear voice in state and national issues. Volunteer leaders and staff work closely with state and federal regulatory agencies and elected officials on issues ranging from economic viability, property rights, taxation, land use planning to labor laws and farmland preservation: 860-298-4401, FAX: 860-298-4408, Email: firstname.lastname@example.org
• Working Lands Alliance is a coalition comprised of farmers, conservation organizers, food security groups, local government associates and others, working to increase public awareness of farmland loss and to develop and strengthen public and private preservation strategies. The WLA is administered by the Hartford Food System, a private, non-profit organization that addresses food concerns of Connecticut residents: (860) 269-9325, Email: email@example.com
• The Northeast Organic Farming Association of Connecticut (NOFA) is a growing community of farmers, gardeners, land care professionals, and consumers that encourages a healthy relationship to the natural world. Connecticut NOFA: Promotes methods of farming, gardening, and land care that respect biodiversity, soil, water, air, and the needs of future generations through education, support, and advocacy; Encourages the growth of a sustainable, regional food system that is ecologically sound, economically viable and socially just; Educates consumers about their power to effect positive changes through their food and land care choices; Increases the local and organic food supply and maintains productive agricultural land by creating opportunities for new and veteran farmers: Connecticut Chapter of the Northeast Organic Farming Association, PO Box 386, Northford, CT 06472, (203) 888-5146, Email: firstname.lastname@example.org