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 approximately eight miles away and composted at AgriArk in Hopewell, NJ. 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 using BPA-free rPET plastic bottles with recyclable caps. rPET bottles are made from recycled content and can be recycled. The source of the spring fed water is the Penobscot Ridge Mountains in the Lackawanna State Forest of Pennsylvania.
- 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.