interview with Lauren Heising

I interviewed Lauren Heising, coordinator of University of Colorado dining services sustainability, and learned a lot. She filled me in about what CU is doing currently to reduce its carbon footprint and provide nutritious meals for on-campus diners as well as talked about future plans that the University is looking to implement.

Some of the highlights from the interview:

• 1 acre farm, developed by the environmental center, will be constructed by next year on Boulder's East Campus.
• Already, CU turns its grease and vegetable oil from the dining centers into biodiesel
• Next year their primary goals are looking at revising:

1. Water and energy consumption in terms of food preparation
2. A "better practices guide" to food purchasing
3. Waste control
4. Student education about the importance of sustainability and food.

Heising provided me with many good resources, including credential companies and other university web sites, to look more in depth at food sustainability on campuses.

I plan on keeping in touch with Heisling in order to get the scoop on good video ops and perhaps take some still shots of there development posters, Heising herself and the construction site of the c4c center on campus.