Food service doesn’t end at the table; leftovers and scraps must be disposed of. Doing so in an environmentally responsible way—especially at Crossroads Culinary Center, University at Buffalo’s busiest dining hall where 2,000 students eat daily—can be a daunting task.
When university leaders couldn’t find existing models to guide their efforts, they turned to a program started by UB students.
Known as the “canal,” the 32-foot, stainless steel channel moves food waste along its length by recirculating water. It’s the first step in a recycling process before the waste is taken to one of two food composters on campus where it is heated and dehydrated. The result is a soil amendment that is free to faculty, staff, students and community organizations.
Earth Day is a perfect opportunity to recognize the role that SUNY plays in maximizing Energy Smart New York every single day of the year; after all, 97% of the state’s population is within 20 miles of a SUNY campus. As an economic driver in New York State, SUNY capitalizes on the opportunity to profoundly affect New Yorkers by instating smart, and sometimes bold, environmental goals.
Today we focus on a recent national intercampus achievement and groundbreaking systemwide initiative that both focus on the environment. And to kick off our highlighting of SUNY’s eco-friendly push, our Generation SUNY team spoke to SUNY ESF faculty expert Dr. Elizabeth Folta on how SUNY students can maximize (or minimize!) their impact throughout the year with our brand-new video series, Interview With A. Check it out after the jump!
As the nation gears up to celebrate Earth Day on April 22, SUNY is once again recognized for its outstanding commitment to environmental conservation. The Princeton Review, in collaboration with the Center for Green Schools at the U.S. Green Building Council (USGBC), this week salutes eight SUNY campuses among the 230 most environmentally responsible “green colleges” in the United States and Canada.
“SUNY’s commitment to an energy-smart New York and to sustainability throughout our system is a critical component of our strategic plan, one that our campuses have widely embraced and consistently shown leadership on,” said SUNY Chancellor Zimpher. “Congratulations to the eight SUNY campuses listed in the 2013 Guide to Green Colleges. This recognition is much deserved and highly commendable.”
The eight campuses named show due diligence in their environmental efforts day after day: Continue reading →
At more than half a million gross square feet, the $375 million steel-framed building will be one of the largest constructed in Buffalo in decades. A groundbreaking for the new seven-story building is set for fall, and construction is expected to be completed in 2016.
The medical school will bring 2,000 UB faculty, staff and students daily to downtown Buffalo, and help the university achieve objectives critical to the UB 2020 strategic plan, including recruitment of outstanding scientists, physician-scientists and clinicians to the university; and transformation of the region into a major destination for innovative medical care and research.
Alumni Profiles is an ongoing series highlighting successful graduates who, with a SUNY education, achieved interesting and influential careers.
Angelo Mazzone is an entrepreneur, educator, visionary, and family man. He has taken advantage of his education at Hudson Valley Community College and Schenectady County Community College to build a hospitality empire in Upstate New York, and now gives back to the College in a handful of ways, including offering experiential education opportunities to students.
Following graduation from SCCC (1974) and, subsequently, University of New Haven in Connecticut, Mazzone returned to New York to jumpstart his career. He saw rapid promotions in multiple positions before testing his entrepreneurial skills through acquiring management and catering of a local restaurant.
Mazzone now leads Mazzone Hospitality in the Capital Region of New York, where his company operates a dozen high-end restaurants, such as Angelo’s Prime Bar and Grill and Angelo’s 677 Prime. Mazzone routinely looks to the Schenectady County Community College students and community to effectively sustain the Mazzone brand.
Read Angelo Mazzone’s professional biography here.
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Food service doesn’t end at the table; leftovers and scraps must be disposed of. Doing so in an environmentally responsible way—especially at Crossroads Culinary Center, University at Buffalo’s busiest dining hall where 2,000 students eat daily—can be a daunting task.
