Our Operations

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Green Restaurant Certification

As of 2019, McEwen Dining Hall is a Green Restaurant Certified location, meeting efficiency standards in water conservation, waste reduction, sustainable food, and pollution reduction.

Kitchen Efficiency

The most important step to food waste prevention happens before our ingredients even reach our kitchens: planning to match food production to food consumption. Our teams track ingredient consumption and use daily, creating more efficient and informed menu forecasting. Click here to read about the food waste management system we use in Lakeside Dining Hall!

Weigh the Waste

Every month, post-consumer food waste audits are conducted in different dining halls to track improvement and involve students on efforts to reduce waste. In the 2018-19 academic year, Clohan Hall held the record for lowest food waste with 2.2 oz. per person.

Diverting Fryer Oil

In all dining locations, 100% of cooking oil that is no longer food safe is recycled into biodiesel. In the 2018-2019 academic year, we recycled over 10,000 pounds of used oil, offsetting carbon emissions equivalent to planting 1,297 trees.

Trayless Dining

By eliminating trays in dining locations, we conserve water and energy used in dishwashing, as well as reduce consumer food waste.