Less Waste, More Impact

We know campus runs on coffee, and we’re making it easier to enjoy it sustainably.

Bring your own mug and pay for a small size, no matter how much it holds. You’ll save money, get more coffee, and help reduce single-use waste.

Plus, each refill earns you a stamp on your loyalty card. Fill it up for a chance to win a $25 Hospitality Services gift card in our monthly draw.

Every reusable mug makes a difference. Let’s cut waste—one cup at a time.

We’re using smart technology to better understand and reduce food waste across campus. Two tools are helping us track waste in real time:

Winnow uses AI and smart scales to measure what’s wasted in our kitchens. When we notice items like roasted vegetables being tossed often, our chefs can adjust prep and reduce overproduction.

Metafood X monitors what gets eaten (and what doesn’t) at service stations. This helps us time production better—like improving when we cook scrambled eggs at breakfast for fresher, more efficient service.

These tools help us make smarter decisions, reduce waste, cut costs, and lower greenhouse gas emissions.

Our Pay-by-Weight model in dining halls like Mom’s Kitchen, Nature’s Best, and Nosh + Nourish gives diners control over their portion sizes - a key way to reduce waste at the source.

Instead of one-size-fits-all meals, you can take what you want and only pay for what you’ll eat.

Tips for using Pay-by-Weight:

• Start small. Try smaller portions and go back for more if you’re still hungry.
• Bring a Reusables container if you expect to have leftovers - perfect for saving food for later and reducing packaging waste.

Every choice we make, from what we serve to how we serve it, is an opportunity to reduce waste and make a positive impact. Through innovative programs, community partnerships, and a commitment to sustainability, we’re rethinking campus dining for a better future.

Why it matters:

• Keeps organic waste out of landfills
• Helps reduce methane emissions
• Produces nutrient-rich compost for soil health

So far, we've diverted over 500,000 kg of food waste and we’re just getting started.