As a guest, it is easy to make smart environmental choices when you dine at any Tulane Dining location. We know today's college students want to do the right thing for the planet and we also understand you lead busy lives, so your Tulane Dining team chefs and managers do a lot of the work for you behind the scenes!
From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.
Tulane Dining Services is dedicated to sustainability. In addition to the many initiatives we take on as a company, we have implemented the following programs unique to Tulane University.
We recycle the following products on campus: cardboard, aluminum cans, metal cans, all paper, and plastic bottles (#1 & #2). We use recyclable containers for 90% of all to-go products on campus.
Food waste in landfills creates methane, a greenhouse gas which is 28 times more potent than carbon dioxide. Our first priority is to reduce food waste. We compost any unavoidable food waste from our kitchens, which reduces greenhouse gas emissions and can also be used to amend the soil, thereby increasing drought tolerance, improving soil structure and health and reducing the need for water and fertilizers. The local composting company, The Composting Network, aids us in accomplishing this goal by picking up food waste weekly from The Dining Room at the Commons. The food waste collected is pre-consumer waste.
There are no dining trays used on campus. Customers without trays typically waste less food and beverages. Trayless dining also reduces the need for water, detergents and energy needed to wash trays.
Xpressnap Dispensers save energy and waste. The napkins are made of 100% recycled paper and the dispenser will encourage customers to take (and waste) fewer napkins.
APEX Dishwashing System
APEX combines technology and products designed to save water and energy, minimize the impact of products on the environment, and measure results. The APEX management approach uses a tablet PC and wireless technology to communicate with the system’s controller to download, process and analyze data to establish each foodservice operation’s “rack-to-guest ratio.” By monitoring and improving this ratio, the system helps reduce the amount of water and energy used at each facility and improve total operational efficiency.
Individual packets of condiments are useful in some instances, but they result in extra waste. If you are dining on site, or you are able to add the sauce to your item before you leave, please use the bulk dispensers to reduce our waste. Bulk condiment stations can be found in the LBC Food Court and the Dining Room at the Commons.
Recycling Fryer Oil into Biofuel
Our fryer oil is recycled into biodiesel that is used to power a variety of vehicles like delivery fleets and farm equipment. Restaurant Technology I are responsible for collecting and distributing the Biofuel.
OZZI Reusable Container Program
OZZI is a reusable container program designed to reduce waste and help achieve Sodexo's Better Tomorrow commitments by replacing single-use disposable food and beverage containers with reusable containers. Click here for more info.
We offer exclusively non-disposable dishes in the Dining Room at the Commons. This reduces waste associated with using disposable containers.
A majority of the chemicals Tulane Dining Services uses are “Green Seal” certified, concentrated, or sustainable.
The windows in our dining room allow us to enjoy a tremendous amount of natural light while dining. Natural light not only provides a more comfortable environment, it also reduces our energy usage by allowing us to turn off lights.
To save energy, we only turn our equipment on when it is being utilized.
Energy Star Appliances
ENERGY STAR is a U.S. Environmental Protection Agency (EPA) voluntary program that helps businesses and individuals save money and protect our climate through superior energy efficiency. When replacing equipment, we choose Energy Star-rated appliances.
Energy Efficient Lighting
Where feasible, we have replaced our incandescent bulbs with compact fluorescent bulbs to reduce our energy consumption.
No Idling at Loading Docks
Tulane Dining Services works with our vendors, our catering staff, and our campus facilities services staff to make sure all vehicles are turned off while they are parked in our loading dock.
Our Farmers Markets make affordable and locally-sourced fruits and vegetables attainable without leaving campus. We work closely with our suppliers to feature locally grown products at all of our Farmers Markets. Click here for more info
We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We purchase from local dairies and participate in farm to school initiatives. Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchases by 2020. 90% of our resident dining food is created from scratch, in-house, daily from locally-purchased produce.
Fresh produce served across campus comes directly from local farmers including,
- Luizza Produce, Amite City, LA
- Baglio Farmers, Independence, LA
- Southmill, New Orleans, LA
- City Greens, New Orleans, LA
- N & W Farms, Vardaman, MS
- Eubans Produce, Lucedale, MS
- Courtney Farms, Lucedale, MS
- Stinger Honey, Gulfport, MS
Sustainably Sourced Seafood
We are committed to serving sustainable seafood and fish. Since 2015, the Marine Stewardship Council or the Best Aquaculture Practices has sustainably certified 100% of our fish and seafood. We do not purchase any at-risk species. All seafood served across campus is sustainably sourced with a focus on supporting seasonal Louisiana Seafood.
All deli meats served in the Dining Room at the Commons, The Drawing Board Cafe, Pickles, Provisions on the Thirtieth Parallel, and Le Gourmet are hormone, gluten- and antibiotic-free. Click here to learn more about Boar's Head. Tulane Dining also uses only Louisiana Legacy Beef which is locally sourced from Louisiana.
All of our milk is purchased from local dairy farms that do not use any rBST, short for recombinant bovine somatotropin, a type of artificial growth hormone that increases milk production.
We offer menu options that feature locally grown and seasonal fruits and vegetables. We also use china service ware whenever it is requested by the customer. We strive to eliminate bottled beverages by replacing them with pitchers of drinks.
Food Recovery Network
We partner with the Food Recovery Network, a student organization, to serve several hundred meals a week to the New Orleans Mission.