State University of New York at Brockport
Tier2-5: Sustainable Enterprise

BASC (Brockport Auxillary Services Corp.) runs all of the Dining halls and cafes on campus, employing over 100 students. BASC purchases milk, zucchini, squash, cucumbers, cabbage, tomatoes and other vegetables, depending on the season, from local farms. These local farms include Hurd Orchards, Kirby’s Market, Garden Farm, Hill-View Farms, Sodoma Farms and Smith’s Farm Market. Additionally, several of these farms supply ”farm fresh” products each week. All salads and sandwiches sold at the cafes are made on campus. Vegetarian and dairyfree options are available at selected food venues across the campus. To cut down on waste volume, BASC purchases cold-beverage cups made from biodegradable, corn-based products by Greenware Recycling containers are placed in some dining halls and dishes and silverware are washed and reused in two dining halls. To date, the food service has not discontinued the purchase of food products for environmental reasons, but they have been stopped because of the unpopularity of a product. In general, the dining facilities try to reuse as much food as possible in order to reduce the amount of waste going to landfills. Workers freeze or refrigerate items but, according to BASC, the amount of leftovers is minimal. BASC also donates excess food to food shelters four times a year. This prevents items from being discarded and also helps the community. The amount of food consumed is monitored daily and a record is kept so that there is not a lot of excess food waste.