Environmental Stewardship Tour: East Campus Dining Hall
East Campus Dining Hall
East Campus Dining Hall is location 11 on the tour. The following description also appears on the Story Map.
The East Campus Dining Hall (E-Hall) was JMU's first LEED (Leadership in Energy and Environmental Design) certified facility, receiving gold-level certification in 2010. Both pre and post-consumer waste from E-hall and other residential dining halls is composted, and pre-consumer waste from all other campus dining locations is composted. In partnership with the Food Recovery Network at JMU, a student organization, food that would otherwise be wasted is used to feed the community. Dining locations are important sites for student peer-to-peer and institutional messaging around sustainable dining choices. For example, JMU Dining Services interns and multiple JMU student projects educate about preventing dining-related waste though annual programs such as Weigh the Waste and the RecycleMania competition (now renamed Campus Race to Zero Waste). To learn about what Dining Services is doing and what you can do, visit the JMU Dining Services Sustainability website.
SUSTAINABILITY FEATURES
East Campus Dining Hall Leadership in Energy and Environmental Design Scorecard
JMU Facilities Management Green Buildings website
Learn more about JMU's green buildings, greenhouse gas emissions, and more in the video from Abe Kaufman, JMU Energy Conservation & Sustainability Manager.
ENGAGED COURSES AND STUDENT PROJECTS
Example Project:
Food Loss and Waste Disposal Analysis of James Madison University, Nicole Raftery, Advisor: Dr. Steven Frysinger, Department of Integrated Science and Technology, ISAT Capstone Project, April 2017
