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New post-consumer takeout boxes and a bring-your-own-cup promotion are coming to the Price Center location.
By Meryl Press, Associate News Editor
Price Center’s Dlush will participate in a new, eco-friendly sustainability program called “Bottle in the Box” and “It’s What’s on the Inside that Counts.”
In an interview with the UCSD Guardian, founder Jeffery Adler said the store will join the Bottle in the Box initiative — a new, 100-percent post-recycling food container that is made out of two already-recycled bottles, which had been taken and separated from a landfill. Previously, the outlets used were “compostable” plates and packaging, which are the most efficient forms of packaging. However, because San Diego county does not have sorters who separate these plates and containers from regular trash, the business was forced to switch in order to be more environmentally friendly.
The other project, It’s What’s on the Inside that Counts, allows a customer to bring in any vessel to use as a cup. Dlush will then sanitize the cup and place the desired Dlush product inside and the customer will receive a 10-cent discount on the product. The vessel or cup used can range from a Starbucks or Jamba Juice cup to a regular mug or a water bottle.
Adler explained that environmentalresponsibility trumps brand awareness, and that the company is willing to subordinate its brand positioning due to a greater need for recycling. “We’re serving the environment one cup at a time by micro impacting, [and] sustainability is something that we are pioneering for the first time on this campus,” Adler said. “Dlush’s whole belief system is all about the power of small actions— changing the world one drink at a time.”
He added that the new moves follow other “green” initiatives previously implemented by Dlush. “[Being a] big, consumer-facing brand led to [several] initial smaller moves to use packaging that’s very green, and now we are launching our Choose to Reuse campaign,” Adler said.
As a similar act of environmental awareness, Dlush is also introducing glass bottles onto its menu. On Nov. 15, the company will bring in 2,000 glass bottles and give away 25 percent of those to students. Logistics for distribution are yet to be determined. However, the amount of glass bottles that students return will determine the program’s success. Each time a students reuses his or her glass bottle, a Dlush employee will record it. If the drink sales the company receives from the glass bottles are between 10 and 20 percent, then the company will expand the program to its Hollywood location.
In an interview with the Guardian, University Centers Advisory Board Chair Claire Maniti explained that businesses at UCEN have been moving toward green initiatives over the past several years and that there has been pressure on Price Center vendors to become more sustainable for the past five years.
“Students have been the main source of the push [for sustainability],” Maniti said. “It’s important to [UCEN] and it’s what students want from vendors at UCSD. I definitely want to see UCEN centers becoming more sustainable and that’s [the direction] where it’s moving.”
A certain eco-friendly move that all vendors in Price Center have made over the past few years is removing all usage of styrofoam. In addition to replacing styrofoam, Santorini Greek Island Grill, also in Price Center, stopped selling bottled water. Additionally, Perks Coffee in the Bookstore recently has also gone green by providing discounts to customers if they bring in their own cups.
Adler and Dlush Chief Communications Officer and 2005 USD graduate Amy Bulgatz have actively been seeking student input, both in Gomez’ class and with marketing lecturer Thomas Yang. During the student presentations, Adler smiled often, took photo and video on his smartphone and praised ideas given for business expansion into the international retail market and the Dare to Dream Foundation, a San Diego youth-focused charitable component of Adler’s company strategy. The latter presented Adler’s foundation as one that supports educational success and those facing education disability challenges, such as autism.
“There was a lot of clarity and it touched on a lot of fantastic points,” Adler said to the Dare to Dream presenters. “This wasn’t a theoretical situation. This is it. Your work is not done in vain. What was presented is actionable.”
Coming from a true entrepreneur, Adler’s ending observation is as real as it gets for any businessperson to master — and for students to learn in class.
Dlush's ninth location opened earlier this year at the buzzing college campus of UCSD, to offer the students and faculty a refreshing and healthy on-campus dining option.
What is a Dlush you ask? Jeffery Adler, founder and CEO, along with Michael Lawless, professor of entreprenuership show us what Dlush is and how it is helping students.
View the full story on KUSI News.
Working with architectural design firm Colkitt&Co, the San Diego-based chain transformed a 1,840-square-foot former storage space into a "vibrant yet casually posh" dining venue. Eager to translate the Dlush brand to appeal to a student and faculty population of 38,000, the design encourages guests to linger longer with creative features such as power integrated into the seating, tiered social lounge areas that 'pool' students together and social media walls.
View the full story in restaurant design+development.
After the success of Dlush Rock Church that opened last year, the innovative retail chain known for their hand-crafted drinks chose to collaborate a second time with architectural design firm Colkitt & Co and graphic design studio Hollis Brand Culture on another location at the University of San Diego, California. This time, rather than bringing the innovative cafe brand to a megachurch of 20,000+ attendees, Dlush chose to bring a fresh twist to campus dining with their high-energy lifestyle food and beverages. While this is the ninth location for Dlush, it is their first college campus location and since January, Dlush has offered food and drink for the hungry students buzzing around the center-court of Price Student Center located at UCSD.
View the full story at Food & Beverage Magazine.
Jeffery Adler, founder of the Dlush beverage lounge in UCSD’s Price Center, has become an important fundraiser for the autism cause on campus as a result of his personal resonance with the condition — two of his close friends have children who are autistic.
“It created an emotional accord for us,” Adler said. “Stepping back a bit, it became part of our shared vision to find ways to intersect commercial enterprise with community.”
As a result, Dlush has partnered this month with Autism Society San Diego in a 30 Days of Happy campaign to raise funds for camps for autistic children.
View the full story in The Guardian.
Jeffery Adler is an entrepreneur who gives new meaning to turning lemons into lemonade. This San Diego-based entrepreneur and founder of Dlush has proven time and again that dreams don’t have expiration dates and that perseverance truly pays off in big ways. He’s also an outspoken proponent of finding ways to give back to the community and committed to building socially responsible practices into all elements of his business. Read on for some instant inspiration.
Do you remember Dlush?
It was a “luxury beverage joint” in the Fashion Valley mall that served inventive coffees and lemonades while a soundtrack of nightclub beats played in the background.
In 2011, Dlush founder and CEO Jeffery Adler was surprised to find that his lease did not get renewed. (A Pinkberry moved into that spot the same year.) Angry, but still motivated, the 45-year-old entrepreneur didn’t give up on his dream to keep the playful drink spot going.
In a few weeks, Dlush will open its new location at UC San Diego’s Price Center. Adler, who lives in the Golden Triangle, explains why he wouldn’t take 'no' for an answer.