Dining & Culinary Services

Dining & Culinary Services and the Sustainability Office are focusing resources towards cutting down to zero-waste. The Green Tray Program is a focus which helps students organize their waste as trash, compost or recycling. The program is encouraging the University Center, and all of the PLU campus, to become a home for green dining.

In addition to the Green Tray Program, Dining & Culinary Services is also focusing efforts towards organic and local purchasing decisions for products such as eggs, milk, chicken and seafood. They follow the Sustainability Office’s guidelines for recycling plastic packaging & wrappers, tin/aluminum cans and foil, mixed paper, and corrugated cardboard. The disposable containers that are chosen for purchase are made with post-consumer waste in addition to all napkins, cutlery, and sandwich bags used in campus restaurants being compostable. Not only is the waste from the customers composted, but all of the kitchen scraps and waste is composted all leading to a decrease in the amount of waste sent to the landfill and leading to the goal of zero-waste.

In Fall 2014, the Commons successfully piloted the Green Box Program, which provides reusable food containers to customers with the goal of reducing waste related to take-out boxes.

For more information, please visit the Dining & Culinary Services site.