Our Initiatives

We know today's students want to do the right thing for the planet and we also understand you lead busy lives, so your chefs and managers do a lot of the work for you behind the scenes! 

From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.

Composting

We have partnered with Black Earth Compost and have returned over 51,000 lbs of waste to the soil between January and June of 2017! For more information on Black Earth Compost click the logo!

Recycling

On campus we recycle the following products: cardboard, glass, aluminum, paper, plastic.

Xprss Nap

Xprss Nap Dispensers save energy and waste.  The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  

Trayless

We are a trayless campus. Customers without trays typically waste less food and beverages. It is also a healthier approach to eating, as we all know that at times our eyes are bigger than our stomach. Trayless dining also reduces the amount of water and detergents needed to wash trays - and saves energy too!

Apex

APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and has a built-in method of measuring results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility, and improve total operational efficiency.