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Sustainability & KU Dining Services
What is KU Dining Services doing with sustainability? What is sustainability, anyway? According to the KU Center for Sustainability, it is generally defined as "meeting the needs of the present without compromising the ability of future generations to meet their own needs. It involves making decisions that preserve the values of environmental, economic, and social responsibility." KU Dining Services is proud to say it is an active campus partner in the sustainability effort. Read below to see all that KU Dining Services is doing to support this initiative.


News You Can Re(Use): KUDS, Vendors & Sustainability
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Sysco Corporation
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General Mills
  • General Mills markets some of the world's best loved brands, including Betty Crocker, Häagen-Dazs, Pillsbury, Green Giant, Old El Paso and Cheerios. Their brand portfolio includes more than 100 leading U.S. brands and numerous category leaders around the world. Learn more about General Mills' sustainability efforts here (PDF download).
What We Currently Do
Conservation & recycling in partnership with KU Recycling Programs:
  • Cardboard (6 tons per week!)
  • Aluminum cans
  • Plastic bottles
  • Newspaper/office paper/marketing materials
  • Tin cans
  • Continue service on china vs. disposables where applicable
  • Implemented biodegradable disposable serviceware
Biodiesel initiative:
  • Reuse of cooking oil to fuel buses. Approximately 35 gallons a week.
Sustainability Education:
  • Participation in KU Sustainability Day
  • Staff training on sustainability efforts is currently being conducted. "Thinkin´ Green" section of our "Showtime!" staff training program will have more detailed explanations and instructions for ways employees can be more "green."
  • Consumer education on sustainability
Organics & Local Buying:
  • Offering a pilot organic and all-natural food concept, MarketFresh, in The Market retail café (Kansas Union)
  • Research and use of more locally grown foods
  • Piloting a fresh herb garden on the level six roof at the Kansas Union to use in catering and our own full-service restaurant, Impromptu Cafe.
  • Incorporating more locally grown ingredients into catering events and at Impromptu.

What We Will Strive to Do
More education, expansion and partnerships:
  • Conduct more staff training sessions with a sustainability focus and buy-in
  • Expand support of local growers
  • Expand organic offerings based on consumer demand/feedback
  • Research and increase use of earth friendly products (cleaning and ware washing chemicals; cleaning supplies; disposables in retail locations)
  • Waste reduction strategies (energy conservation, food conservation/waste reduction)
  • Building "green" in new construction/facility renovations/equipment replacements
  • Develop partnerships with campus departments and/or student groups to assist with on-going efforts toward our sustainability programs/goals (research going "trayless" and conduct a study on how much this results in a reduction in customer food waste; energy conservation methods-how can we as a department/building/unit work toward energy reduction strategies)
  • Assist in the efforts thru marketing sustainability to KU (advertising and public relations; partner with Bookstore or other groups on a possible reusable bag program; researching a reusable water bottle/cup program)

Learn more about sustainability: