We welcome Thomas Dunn Learning Center to the Green Dining Alliance! GDA plans to track food waste diversion metrics and work with TDLC using GDA chefs to lead classes on how to be sustainable in the kitchen. TDLC is able to save food from being thrown away by grocery stores by working with STL Food Shares to provide free grocery services to those in need at the center. Thomas Dunn Learning Center's values revolve around three pillars of sustainability - social, economic, and environmental. These pillars are communicated in their mission of enriching lives through engaging learning experiences that promote individual growth and enhance the community's quality of life. In 2014 they adopted a sustainability initiative. They decided to do everything they could to not only educate people about being more sustainable in all areas of their personal life, but to show them how sustainability affects our world. From the natural light designed to pour into the facility, the repurposed art classes, to the reclaimed food shares, environmental sustainability is everywhere. All of their lighting inside and out are LED. They reduce & reuse paper, recycle everything possible, make their own green cleaning supplies, use rain barrel water, and plant natives in their landscaping. In their training kitchen where they teach an array of healthy food related classes, they don't allow staff, partners, or caterers to use foam or bottled water, provide reusable products from silverware to tablecloths, and compost in two separate areas. To support, provide green classes, partner, or find out more about Thomas Dunn Learning Center, visit their website at www.tdunn.org | |
