UT Dining Efforts
Watch this video to find out more about ARAMARK Green Thread initiatives.
UT's Continuous Sustainability Efforts
UT Dining and Hospitality Services is committed to sustainable campus food systems through the creation and implementation of clear guidelines that prioritize local, organic, and socially responsible purchasing as well as waste reduction and green dining facility standards. This will support the health of consumers and workers, local economies, the environment and local agriculture.
We have sustainability initiatives for packaging, cleaning and eating.
- To-go containers at all residential restaurants are made from 100% recycled content paperboard that is non-bleached
- Our napkins, paper towels and office paper are made of post-consumer recycled materials
- Box lunch containers from our Catering Department are paper-based
- Grab 'n Go salads, sandwiches, parfaits and more are all packaged in biodegradable to-go containers
- Used office print cartridges are sent back to the company for proper recycling
- We recycle all cardboard and paper
- We use Green Seal-certified cleaning supplies at all dining locations
- This means, a product meets rigorous science-based environmental leadership standards
- Green Seal is an independent, non-profit organization dedicated to safeguarding the environment and transforming the marketplace by promoting the manufacturer purchase and use of environmentally responsible products and services (www.greenseal.org)
- We incorporate Energy Star procurement policy on new dining appliances
- This means, any new dining appliances we purchase are Energy Star qualified
- All retail and residential locations at UT are 100% Tray-less, thus significantly reducing our water usage
- This save 1/3 to 1/2 gallon of water per tray and eliminates the need to heat water, reducing energy usage
- The regular coffee in all our residential restaurants are UTZ-Certified
- UTZ-Certified means the farmers adhere to a code of conduct for responsible coffee growing practices and efficient farm management. This ensures that workers and their families have access to schooling, healthcare, water and decent housing. Fertilizers and chemicals are used minimally. Water and energy use is minimized; environmental pollution is reduced.
- We purchase locally grown produce as frequently as possible. We also purchase locally produced foods from such vendors as Better Made, Awrey's Bakeries, Flat-Out Flatbread Wraps, Detroit Chili Company and many others.
- "Locally grown" means the items are transported from within a 150-mile radius of UT = less harmful gas emissions to the Ozone
- The milk you drink and the ice cream you eat at UT is hormone-free and antibiotic-free and comes from a local dairy farm
- We use cage-free eggs
- The oil used to fry some of your favorite foods is saved and converted into biodiesel fuel
- Biodiesel fuel is an Earth-friendly alternative to diesel fuel. UT uses biodiesel fuel in some of their transportation vehicles.
- To prevent waste, perishables remaining at the end of each semester are donated to the Cherry Street Mission in partnership with the UT Service Learning Community Program
To find out more about UT Dining & Hospitality Services Sustainability Initiatives, check out our Sustainability Display in the residential restaurants.