成人抖阴Reopens 10 a.m. Tuesday, January 27 - Virtual Classes Continue
Salisbury University will reopen at 10 a.m. Tuesday, January 27. Classes through January 30, including those scheduled before 10 a.m. on January 27, will continue to be held virtually, as previously announced. Employees designated as essential, emergency, or operationally critical should follow instructions from their supervisor regarding whether they should report prior to 10 a.m. For more information, please visit the 成人抖阴website. Tap or click here for a list of on-campus service hours. Students and faculty with questions about classes and instructional expectations this week should visit the Spring 2026 FAQ webpage.
Sustainability Initiatives
Dining Services participates in the 成人抖阴sustainability initiative to reduce waste, conserve vital resources and protect the campus environment. We have many practices we use to recycle, reuse, reduce waste and conserve energy.
In 2011 Dining Services replaced our antiquated dish machine and pulping system with Meiko Flight-Type energy efficient system.
Our new dish machine has the lowest water consumption rate in the industry and a CSS (Chemical Savings System) which reduces detergent consumption by 40%.
The new Meiko A2P80 Waste Pulper reduces food and mixed waste by up to 85%. Waste is reduced to a dry pulp and is used off-campus for composting. Reducing waste volume also reduces labor costs and costs associated with waste transportation, disposal and pest control.
Our used cooking grease and oil is picked up by Greenlight Biofuels and refined into environmentally-friendly biodiesel fuel.
We utilize local food service provider Sysco Eastern Maryland which is within 25 miles of SU. This saves, fuel, transportation and delivery costs.
We use a produce, dairy and bakery suppliers.
Our Fresh Xpress carry out containers are made of EcoStar PET – which is made of up to 100% curbside recycled materials.
We have replaced table napkins with new Tork Xpress napkin dispensing systems to minimize waste and reduce environmental impact. The dispensers use 100% recycled post-consumer recycled fiber napkins and reduces usage and waste throughout Dining Services.
Lighting in production, storage and office areas have been replaced with low energy consuming compact fluorescent bulbs.
We are the largest cardboard recycling source on campus.
Used grease and oil is picked up by Valley Protein, not Greenlight Biofuels
Fluorescent bulbs were in the Commons kitchen were in the process of being changed to LEDs
We send used cooking oils to a local company who recycles the grease to be blended back into feed and sold back into the local economy.
We use combi ovens as well as gas convection ovens. These ovens are more efficient and also cook more quickly leading to greater energy savings.
Hallways have had the lighting levels reduced by 50%.
All dining areas have been transitioned to LED.
We consider the impact that packaging and transportation have on our environmental footprint. We weigh these factors carefully when making purchasing decisions.
We use occupancy sensors that turn off lighting fixtures when spaces are not occupied.
The Commons dining hall was designed with large windows which allow natural light to come in, reducing electrical needs.
We design our new facilities to be energy efficient.
We encourage the use of recycling bins for all recyclable items which are picked up on a regular basis.
We encourage customers to participate in the Cool Beans and/or Chesapeake Coffee Roasters™ “Reusable Mug Program.” Designed at reducing paper cup usage, the program offers a $0.50 discount on beverages when customers bring their own clean cup or mug.
