Reduce, Reuse, Recycle

Reducing Food Waste

We butcher many of our meat items in our own kitchens, thereby reducing excess waste. We also make just enough food to meet the requests of our customers, therefore reducing excess waste and keeping food fresher for consumption.

Reduce, Reuse, Recycle

We recycle cardboard, cooking oil, paper, glass and cans. Recycling bins are placed throughout our Food and Conference Service facilities. Food Services also uses recyclable or compostable coffee cups throughout our locations.

Our take-out meals come in reusable, compostable, and recyclable containers. Customers can also choose china plates at Main Course, Kelly’s grill and the Sweet Spot when eating at the Marketplace Food Court. We use china plates, linens and metal cutlery during all our banquets on campus.

We also use non-bleached napkins in all our locations and our plates are made from sugarcane bagasse, a fibrous matter that remains after sugarcane or sorghum stalks are crushed to extract their juice.

Food and Conference Services is always looking to increase our sustainability efforts. The sustainability model we follow is the SEE Model, click to learn more about this particular model