September 05, 2017
Dining Services Is Making Strides to Prevent Food Waste on Campus
- Director of Marketing, Student Affairs
Dining Services makes it a priority to implement programs and practices that are healthier for you and the environment. We've partnered with campus food vendors to ensure that students, faculty, and staff reduce food waste. Here are just some of the ways that we're going green:
412 Food Rescue Partnership
Through our partnership with 412 Food Rescue, a local food rescue organization, participating dining locations are able to donate surplus product to those who are food insecure. Read more about our partnership with 412 Food Rescue here.
LeanPath Food Waste Tracking System
Dining Services and CulinArt implemented the LeanPath food waste tracking system in 2014. LeanPath's technology enables CulinArt to dramatically reduce food waste and operate more sustainable facilities. Read more about LeanPath here.
Tazza D'Oro Partnership with Local Farms
We're proud of student favorite Tazza D'Oro at Rohr Café, whose owner Amy Enrico utilizes direct trade practices and purchases locally-sourced ingredients. Read more about Tazza's sustainable practices here.
Most of our dining locations use a trayless dining program, which has been found to reduce food waste on some college campuses by up to 50%.
Catering Services at Carnegie Mellon University allows for the possibility to convert the normal catering events to a more environmentally friendly option, including utilizing compostable service ware (plates, utensils, etc.). During orientation, Dining Services hosts a zero waste event for the entire incoming class.