UChicago Dining: Reducing our carbon footprint one meal swipe at a time

February, 2013

UChicago Dining and Aramark, with support from the Office of Sustainability, have been busy making your campus dining experience more sustainable. On campus and off, food production and transportation creates a significant amount of greenhouse gas and can require large amounts of energy. Sustainably and locally grown foods typically have a smaller carbon footprint and have the added benefit of supporting the local economy.

The dining halls are already working hard to make our food more sustainable in the following ways:

  • Sourcing 40% of food locally, within 250 miles of campus
  • Providing antibiotic and artificial hormone-free milk
  • Providing cage-free eggs
  • Expanding composting to retail locations on campus
  • Incorporating sustainable, organic, locally sourced, and fair trade items in their catering menu

You may already know that UChicago Dining has been composting in residential dining halls for the last 15 years but they have now expanded composting to include the kitchen waste of both Midway and Maroon Markets.

The Office of Sustainability has also partnered with the Environment, Agriculture, and Food research group to study the meaning and benefits of 'local food.' The group will be researching how greenhouse gas emissions, economic impact, and economies of scale effect varying levels of locally produced food.

If you have suggestions, concerns, or want to get involved in making dining more sustainable contact Sony Rane at srane@Uchicago.edu.