"It's not the strongest of the species that survive, nor the most intelligent, but the ones most responsive to change." -Charles Darwin
Reduce. Reuse. Recycle.
Food waste is the single most significant contributor to American landfills. To change this situation:
- We compost 5,000+ pounds of tableware and food waste per week and then transport it to Green Earth Compost. Keeping operations in line with the campus waste minimization goal of 40% diversion by 2020, we anticipate this action will redirect up to 20,000 pounds of waste each month.
- We train our chefs to minimize food scraps by utilizing every part of an item.
- All dining locations compost and recycle materials, including cooking oil that is refined into biofuels. We also provide color-coded recycling bins to encourage our guests to participate in our zero-waste initiative.
- We encourage using reusable bags and cups, saving customers at least 50Â¢ each time they reuse those bags and cups. We have already saved 20,000+ disposable cups in the past year.
Our Eat Local Mission
We're reducing the distance food travels to campus by purchasing from more local suppliers, including Campus Farm. The 8,500 square foot Campus Farm provides educational opportunities and supplies produce for community members and the campus community.
The Goodbody Eatery is the first zero waste dining facility on campus. We're working to make all campus dining locations zero waste. Rahul Shrivastav, Director of Dining, recently won the 2017 Campus Catalyst Leadership Award for his work on this new zero waste initiative and his continuing efforts to expand zero waste throughout the campus dining system.
The Real Food Challenge
The student-designed Real Food Challenge encourages a fair, green, and healthy food system. The challenge classifies real food as ecologically sound, fair, humane, or local.
We've proudly accepted the challenge and are working to procure 20% percent of our ingredients as real food by 2020.
More Plant-Based Food Options
Did you know that hundreds of gallons of water go into producing a single pound of chicken? Reducing and replacing meat intake with plant-based proteins provides healthier options for our bodies and for the planet.
All of our locations offer plant-based food options like black bean burgers, cauliflower Buffalo wings, and homemade granola. At The Restaurants at Woodland, you can get juice made with fresh fruits and vegetables. Meatless and Sustainable Mondays with 100% plant-based menus are featured in the Edmondson Dining Room at Collins .
We've had ForwardFood, sponsored by the Humane Society for America, come in for a two-day training with our chefs, dietitians, and students to try out new plant-focused recipes.
In 2017, we even received an A grade award on the Vegan Report Card from PETA2 for our efforts.