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Dining Inspired. Engaged. Transformed. min. wall space: 5-6’ wide x 7’-6” tall

Every Day is Earth Day at the Fresh Food Co. @ Leo’s. In addition to weigh
offering a locally-sourced menu and having vendor sampling events the
on Earth Day, we recycle 100 percent of used fryer oil, purchase waste
recycled napkins, installed automatic sinks and lights in restrooms, and
conserve water by being a tray-less dining facility. In an effort to divert Did you know
waste from landfills, we installed six water filtration systems and have that 1/3 of food is
partnered with the University in a compost program. Being active in
Meatless Monday, we also minimize our impact on the environment wasted?1
and satisfy dietary preferences at the same time. Other actions
include, but are not limited to: 1. “Global Food Losses and Food Waste,” Food and Agriculture Organization of the United Nations.

• Using farmer profiles throughout dining venues to show students Common COMPOSTABLE materials
where our products are raised and grown. Food scraps

• Having a composting program with Maryland Environmental 44-3/4” Compostable disposable food service items
Services. Yard Waste –
Georgetown University
• Composting 25 tons of organic food waste monthly. commits to cutting their TRANSPORTATION MANAGEMENT
• Serving cage-free shell eggs at all of Aramark’s higher education carbon footprint in half

division locations. by 2020.
• Saving 3 million cups of water annually via tray-less dining
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initiatives. supports this mission with
• Diverting 1,407 water bottles from landfills each day using our six sustainability programing

water filtration systems. and everyday actions!
• Holding annual free farmer’s markets for meal plan holders.
• Conducting annual employee sustainability training. 46-1/2”

We communicate our Sustainability programming via the new 36”
Sustainability Message Center, and as per usual in poster series, on
social media, and through email blasts to our stakeholders.

3.8 GEORGETOWN UNIVERSITY