Trayless dining began in Graham and Shaw. Over 562 tons of waste materials was composted in 2014.
Trayless dining began in Sadler Dining. Over 315 tons of waste was composted in 2013.
Mug Club started. Cafe customers can purchase a reusable mug to fill up on hot beverages while enjoying a discount for being sustainable. Free fill-up Friday is one of the Mug Club benefits.
Food Services experimented with trayless dining. Diners were alerted ahead of time that the trays would be taken away for one meal. Trayless dining was successful saving water used to wash the trays.
Canned beverages were offered with the meal to go. Approximately 4200 cans of soda and juice were used weekly.
Paper bags were replaced with styrofoam containers to allow more choices for to go meals.
Students’ busy lifestyles created a need for a meal to go option. Dining center employees made simple meals for students to take in a paper bag.