ENERGY CONSERVATION

MSU Culinary Services supports these strategies in energy conservation:

  • Assist in the implementation of MSU’s Energy Transition Plan and in meeting goals
  • Be a role model and encourage behavior change and education around energy use
  • Ensure energy conservation measures are practiced and that applicable standards, policies, metrics and assessments are in place as changes are made
  • Assist with commissioning and retro-commissioning processes, being mindful of fiscal responsibility and follow up
  • Look for opportunities in renovations for sustainability impacts in regards to energy use
  • Review RHS’ divisional vehicle use and truck deliveries, consider conservation strategies

Leadership in Environmental and Energy Design (LEED) has awarded 3 dining halls with advanced certification:

  • The Vista at Shaw: GOLD
  • Brody Square: SILVER
  • South Pointe at Case: SILVER

This third-party certification program is a nationally accepted benchmark in the design, construction, and operation of green buildings. It gives building operators tools to for immediate and measurable impact on a buildings’ performance, and promotes a whole-building approach to sustainability and occupant well-being.

When available, Culinary Services purchases Energy Star or other energy-efficient equipment for its residential dining halls and retail stores.

The Anaerobic Digestion Research and Education Center, which is partially fueled by the Culinary Services food waste program, helps support the MSU Energy Transition Plan as we continue to develop alternate energy sources.