Written by Melissa Vatterott, Food and Farm Coordinator, originally published in August 2015.
Their Food Story: DineSLU has developed and implemented long-term environmental stewardship programs and policies within the areas of sustainable food; green buildings; waste stream management; responsible procurement; energy and water conservation; and transportation. The Green Team, composed of employees, works to ensure sustainability measures are being implemented across all locations. Recently, pre-consumer composting has been adopted to minimize waste during food preparation. Monthly events engage students and the campus community in educational outreach efforts. A large focus of DineSLU sustainability is increasing the amount of local and vegetarian food served on campus.
A Person Behind the Project: Amelia Fisher is DineSLU’s Sustainability Coordinator. In this role, she seeks to raise awareness about making more sustainable choices as a consumer. Her favorite part of being DineSLU’s Sustainability Coordinator is interacting with students and making connects with local farmers and producers. She is currently a second year student in Saint Louis University’s Masters of Sustainability program, with an emphasis on food sustainability. Food access and security are her the areas of research that she focuses on.