Campus Dining is continuously seeking ways to reduce the amount of waste produced on campus and increase its recycling efforts.
- Food waste is currently transported to two farms in Jackson, NJ to be used as compost. From 1993 through 2013 food waste from Campus Dining was processed for feed at a local pig farm.
- Fryer oil waste is collected and taken to a local plant for biodiesel production. This certificate signifies the latest collection data and the effect on the environment.
- Campus Dining gives an incentive to students who use their own reusable mugs instead of disposable cups by offering a discount on fountain and hot beverages in Café Vivian, the Food Gallery at Frist, and the Chancellor Green, Woodrow Wilson and Studio '34 Cafés.
- Plant-based compostable products such as cups and cutlery are purchased for catering events.
- Paper goods at the Frist Campus Center are made of 100% post consumer recycled materials.
- All Princeton logo bottled water sold in our retail venues is bottled locally using ENSO biodegradable plastic bottles and is locally produced in Katonah, NY.
- All University dining halls became tray-free during the 2011-12 academic year. Studies have shown that without trays students take 20-30 percent less food,reducing water and energy costs by $4,000 a year while avoiding 23 metric tons of carbon dioxide emissions.
- As of 2010, efficient dishwashers were installed in five of six dining halls, each saving about 300,000 gallons of water per year, or a total of 1.5 million gallons- more than enough to fill two Olympic-size swimming pools.
- Princeton University was given an A in the Food and Recycling category of the 2011 College Sustainability Report Card.