Sustainability


Campus Dining & Shops is a committed Green Partner with the University at Buffalo. Sustainability is a priority for us and we appreciate your support and ideas as we continue to develop a more sustainable dining program.

  •  Plates, Cups, Bowls – We now use paper-based tableware in all of our retail dining locations instead of Styrofoam.
  •  All of our Residential Dining Centers and several of our retail dining locations such as The Greenery, Pistachio’s, The Tiffin Room, and The Center for Tomorrow use china plates and silverware which are washed and reused.
  • Our four Residential Dining Centers are Trayless. The trayless dining format can help reduce food waste along with reducing water and energy consumption. It takes about ¼ gallon of water to wash just one tray.

More than 10,000 students and faculty have purchased our reusable travel mugs since they were first introduced in 2007. As an added bonus, every travel mug comes with a coupon to get your first beverage free and each time you use your mug you save 20%. Over 50,000 refills have been purchased using the new mugs.

  •  Our Carry-Out Club kit, which includes a heavy-duty plastic reusable tray and lid, one set of real silverware and a Travel Mug, is a sustainable solution for students who get their meal to-go from a Residential Dining Center. Each meal, the student exchanges their used set for a clean one. We take care of washing the tray, lid and silverware.
  •  Reusable bags are available to purchase at cost so customers do not have to use plastic carry out bags.
  •  We installed automatic single-sheet paper towel dispensers in our kitchen areas in an effort to cut down on the amount of paper used to dry hands.

 

Recycling & Waste Reduction


Our sustainability efforts also include steps to reduce waste, recycle and protect the environment.

  •  Throughout campus, glass and plastic recycling collection areas are conveniently located near our restaurants, dining centers and vending machines. The Statler Commissary recycles all dining locations’ tin cans and cardboard. Our main office recycles papers.
  •  Our napkins, made from recycled paper, are housed in new single-sheet dispensers that let you pull one napkin at a time. This new system allows you take only what you need, eliminating wasteful piles of unused napkins in the dining areas.
  •  As part of our effort to create a more environmentally sustainable operation, we have chosen to use the Ecolab Apex warewashing system. This system will help reduce consumption of natural resources and plastic packaging. The Apex system not only features non-caustic, low-phosphorus chemistry, but also operates our dish machines more efficiently—often by 10% or higher. This operational efficiency translates into a significant savings of water and energy.
  • All resident and retail dining locations recycle their cooking oil through a company that picks up the oil and recycles it.
  • Three times a week, 5-gallon bins of fruit and vegetable scraps, baked goods, breads, rice and pasta, paper towels and napkins, tea bags, coffee grounds and egg shells are collected from eight of our largest kitchen units. The food and kitchen scraps are combined with University yard waste at the compost site, located near the Helm Warehouse on North Campus. The composted mulch and nutrient-rich soil produced is used for campus landscaping purposes.

 

Use of Locally Grown Foods / Organic


The Pride of New York Program promotes and supports the sale of agricultural products grown and food products processed within New York State. By supporting this initiative, we support local farmers and food manufacturers. It’s a win-win partnership that sustains local business development. These local businesses include: Costanzo’s, Ward, Upstate, Rich’s, Desiderio’s, Rosina, Al Cohen’s and McCullagh Coffee.

Richmond Dining Center accommodates our vegan and vegetarian population and offers a vast selection of organic/natural foods.

 

 Click on the images below for more information about our efforts to go green.