1.1 Create a more efficient model to deliver food service to campus by 2019.
1.2 Achieve sustainable maintenance and renovation practices, and equipment purchasing processes by 2035.
1.3 Reduce resource consumption (such as water, energy) by 10% of current baseline by 2035.
2.1 Ensure 100% goods’ packaging that University Dining Services produces is compostable/recyclable by 2020.
2.2 Increase local/regional food purchasing; WA, OR, ID, BC to 25% by 2020.
2.3 Increase REAL food purchases to 25% by 2020.
2.4 Implement a vendor environmental practices survey by 2020.
3.1 Continue educating campus and surrounding community about healthy and sustainable consumption practices.
3.2 Develop a mutually-enhancing relationship between Outback and University Dining Services beginning in 2017.
3.3 Explore funding options to offset increased costs to students as UDS works to meet Real Food Challenge and other local and regional food commitments beginning in 2017.
3.4 Continue to engage with the local and regional community to develop a sustainable food system model that links local producers with larger consumer entities.
4.1 Develop a recycling and compost program for all retail (dining) locations and their offices that results in zero waste by 2020.
4.2 Develop a recycling and compost program for all residential dining halls and their offices that results in zero waste by 2020.
4.3 Develop a recycling and compost program for all catering sites and their offices that results in zero waste by 2020.
4.4 Establish a monitoring system to identify base-line waste metrics by 2025.