Going Green

A look at how operators are implementing environmentally friendly programs
Making sustainability a priority across all facets of a dining services program and becoming “widely recognized as a national model for a Green University.”
fresh squared georgia tech
Woodruff Dining Hall at the Georgia Institute of Technology (Georgia Tech), in Atlanta, underwent a culinary renovation this fall. Dining at the hall, known affectionately as Woody’s, is now...
bicycle benefits
Through a partnership with the national program Bicycle Benefits, campus bicycle riders at the University of Washington, in Seattle, can get 10% off their purchases at two campus foodservice...
OSU sampling sign
Oklahoma-based food producers are one of the highlights each month at Oklahoma State University, in Stillwater. Through the Made in Oklahoma program, Oklahoma vendors are invited to campus each month...
st lukes kitchen
The three-year-old facility, part of the St. Luke University Health Network, is getting as much as 80% of the produce its foodservice department uses from its own backyard.
GEEA logo
Even the governor of the state of Virginia is impressed. Due to its continued commitment to sustainability and implementations of environmental initiatives, the dining services program at Virginia...
recyclemania-logo
Four hundred sixty-one colleges and universities across the United States participated in the 14th annual RecycleMania tournament.
At the start of the spring semester, polystyrene foam was banned from all Duke University dining locations. Sustainability is a high priority at the Durham, N.C., campus—the university has been...
In late April, the University of Maryland (UMD) dining services team, in College Park, launched the Terp Farm, the university’s new sustainable vegetable farm.
This fall, the pizza and marinara sauce at the Cortland campus of The State University of New York (SUNY) may taste a bit more like home than usual.

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