Green Dining
- Dining services is always striving to increase local and or third party verified goods in the Dining Centers
- Used cooking oil from all of the dining centers is collected and recycled to make biodiesel
- Dining centers divert 93% of food waste from the landfill through composting and waste to energy programs
- Leftover food from the dining centers is donated to the Larimer County Food Bank
- This dining event takes place five times throughout the year in the Corbett Lobby Teaching Kitchen. The aim of this program is not to convince students to go completely meatless, rather the goal is to promote more sustainable food choices and knowledge about where their food is coming from.
- ‘Environmental Eats’ aims to spread knowledge and information about different foods and their impacts, hopefully creating more enthusiasm across campus. Different themes of this program include, sustainable seafood, insect diet, food grown on-campus, honey, and blended burgers.
- Greens grown on campus from the Horticulture Center are served in the Dining Centers and are easy to identify by their “on campus grown” label.
- Since the partnership was formed in 2017, a total of 6,346 pounds of greens have been produced and served in the dining centers.
- This partnership operates as a living lab with a Horticulture student intern who plants, harvest and manages the hydroponic system. The intern provides hands-on experience to students, practicum grad students and volunteers throughout the year. The Sustainability Coordinator supervises the intern in Housing & Dining Services.
- Items in the dining centers are tailored to fit every lifestyle. Dining Services is proud to provide options for customers with special dietary needs and provides vegetarian and vegan-friendly choices at each meal. For further details on nutritional information and eating well, please view the dining menus and the eat well blog eatwell.colostate.edu/
