Hazardous Weather Outlook Issued for Wicomico County and Surrounding Areas October 11-13
The National Weather Service has issued a Hazardous Weather Outlook for Wicomico County and surrounding areas from October 11-13 as a powerful nor’easter approaches the Mid-Atlantic. A chance of showers and thunderstorms is forecast Saturday, increasing after 8 p.m. Winds from 20-30 mph, with gusts up to 40 mph, are expected beginning Sunday afternoon. Up to 2 inches of rain through Monday evening may cause flooding in coastal and low-lying areas. At this time, SU expects to remain open. For the latest information on any weather-related disruptions, please visit the SU News webpage.
Sustainability Initiatives
Dining Services participates in the SU sustainability initiative to reduce waste, conserve vital resources and protect the campus environment. We have many practices we use to recycle, reuse, reduce waste and conserve energy.
In 2011 Dining Services replaced our antiquated dish machine and pulping system with Meiko Flight-Type energy efficient system.
Our new dish machine has the lowest water consumption rate in the industry and a CSS (Chemical Savings System) which reduces detergent consumption by 40%.
The new Meiko A2P80 Waste Pulper reduces food and mixed waste by up to 85%. Waste is reduced to a dry pulp and is used off-campus for composting. Reducing waste volume also reduces labor costs and costs associated with waste transportation, disposal and pest control.
Our used cooking grease and oil is picked up by Greenlight Biofuels and refined into environmentally-friendly biodiesel fuel.
We utilize local food service provider Sysco Eastern Maryland which is within 25 miles of SU. This saves, fuel, transportation and delivery costs.
We use a produce, dairy and bakery suppliers.
Our Fresh Xpress carry out containers are made of EcoStar PET – which is made of up to 100% curbside recycled materials.
We have replaced table napkins with new Tork Xpress napkin dispensing systems to minimize waste and reduce environmental impact. The dispensers use 100% recycled post-consumer recycled fiber napkins and reduces usage and waste throughout Dining Services.
Lighting in production, storage and office areas have been replaced with low energy consuming compact fluorescent bulbs.
We are the largest cardboard recycling source on campus.
Used grease and oil is picked up by Valley Protein, not Greenlight Biofuels
Fluorescent bulbs were in the Commons kitchen were in the process of being changed to LEDs
We send used cooking oils to a local company who recycles the grease to be blended back into feed and sold back into the local economy.
We use combi ovens as well as gas convection ovens. These ovens are more efficient and also cook more quickly leading to greater energy savings.
Hallways have had the lighting levels reduced by 50%.
All dining areas have been transitioned to LED.
We consider the impact that packaging and transportation have on our environmental footprint. We weigh these factors carefully when making purchasing decisions.
We use occupancy sensors that turn off lighting fixtures when spaces are not occupied.
The Commons dining hall was designed with large windows which allow natural light to come in, reducing electrical needs.
We design our new facilities to be energy efficient.
We encourage the use of recycling bins for all recyclable items which are picked up on a regular basis.
We encourage customers to participate in Cool Beans “Reusable Mug Program.” Designed at reducing paper cup usage, the program offers a $.15 discount on beverages when bringing their own clean cup or mug.
