Working Green

We implement sustainable business practices whenever feasible to be good stewards of resources and care for our environment.

  • We use a sophisticated Food Management Software system to input recipes, manage inventory, and project the quantity needed for each recipe. This enables Dining Services to most accurately prepare the appropriate quantity of food for any given meal, and thus reduce food waste.
  • Leftover food from serving lines or food that never left the kitchen that meets quality and food safety standards is properly stored and served at a next meal.
  • Pre-consumer food waste (eggshells, coffee grounds, vegetable peels, etc.) and food that doesn’t meet quality and food safety standards is composted via our partnership with Natural Upcycling. It is estimated that 85,000 lbs. of scraps are diverted from the landfill each year through this program. Watch our Natural Upcycling video to learn more.
  • At the end of the semester, foods set to expire before reopening are donated to local food banks.
  • The dining hall is tray-less. Trayless dining helps to reduce food waste by discouraging customers from taking more than they can eat. Plus, it saves resources from not having to wash trays.
  • In partnership with the National Humane Society, our chefs and team members received plant-based culinary training to increase the number of delicious plant-based menu items served on campus.
  • A fryer oil filtration system is used in Harrison Dining Hall and The Square, to extend the life of the oil.
  • Our refuse vendor, Suburban Disposal, uses collection trucks that use cleaner burning natural gas.
  • BASC has a shut-down schedule for our equipment over breaks to reduce energy usage.
  • After equipment has exceeded its useful life or needs replacement, we aim to replace it with energy efficient models. For example, all laundry and vending machines on campus are energy star rated.