Sustainability efforts through Housing & Dining Services have seen tremendous growth in recent years due to the combined efforts of all areas within HDS. These efforts have included food waste diversion, composting, campus-grown lettuce, electric vehicle usage, recycling and use of solar arrays, to name a few. Through these initiatives, HDS has been able to reduce energy consumption, solid waste, and use of fossil fuels across all of our HDS facilities, as well as contributing to the overall green impacts across campus.
Residential Dining Services is doing its share to contribute to campus sustainability with minimal impact to the cost of meals. Starting in the spring semester, RDS began an “organic hand fruit” pilot program to change their whole fruit offerings. Now, all whole fruit served in RDS facilities is organic and/or locally sourced.
While we are all looking at ways to increase our fruit and vegetable consumption, it’s good to know that sustainable, organic and local options are available in campus dining centers. The organic attribute helps contribute to healthier eating with a reduction in pesticides and preservatives. Additionally, locally sourced food is typically fresher, better tasting and seasonally harvested.