Food and Dining
The university works closely with ÃÛÌÒ´«Ã½ Dining to ensure that our campus dining locations prioritize sustainability in their purchasing and operations.
Sourcing
ÃÛÌÒ´«Ã½ Dining sources more than 20% of its food from local vendors (vendors located 100 miles or less from campus) through our FarmSource and Forged Partner Programs. ÃÛÌÒ´«Ã½ ÃÛÌÒ´«Ã½ Dining's website to learn more about our local sourcing programs and see a full list of local vendors and partners.
Zero Waste Initiatives
ÃÛÌÒ´«Ã½ Dining strives to reduce and divert waste from going to the landfill whenever possible.
Cooking Practices
Stem to Root Cooking - Using scraps and trimmings from vegetables to make fresh stocks
Recycling & Composting
- Sending spent fryer oil to be used to produce bio-diesel fuel rather than sending it to a rendering facility to be used for cosmetics or animal feed.
- Onsite recycling program: plastic bottle, aluminum cans, and cardboard
- Pre-consumer compost program
- This includes materials that are composted in the kitchen during food production, such as scraps and trimmings from fruits and vegetables.
- Post-consumer compost program
- This includes materials that are composted by you, the consumer. These materials can include left over food scraps and certified compostable materials such as compostable plates, cups, and utensils.
- What is compostable?
- Most disposable wares, including to-go boxes, bowls, plates, cups, and utensils, napkins, and straws.
- All food
- What is not compostable?
- All Starbucks cups and food packaging, and pre-packaged food and beverages ( i.e. chip bags and soda bottles).
Reusables
- Digital menu boards are used to display daily offerings to decrease paper waste
- Reusable plates, bowls, cups, and utensils are available for use in Boulder 2.0
Food Recovery
ÃÛÌÒ´«Ã½ to learn more about ÃÛÌÒ´«Ã½ Dining's sustainability initiatives and food offerings.
