Dining Services
Campus Dining Services has led the way in sustainable dining since the 1980s. Depending on the season, 20 to 30 percent of all food expenditures go toward environmentally preferable food (such as local and organic) or toward businesses owned by minorities and women. Vegan and vegetarian options are available at every dining hall meal.
Green efforts in the dining halls focus on recycling, reuse, waste reduction, social responsibility, energy management, sustainable facility systems, and green awareness.
