Food and Dining
The university works closely with Loyola Dining to ensure that our campus dining locations prioritize sustainability in their purchasing and operations.
Sourcing
Loyola Dining sources more than 20% of its food from local vendors (vendors located 100 miles or less from campus) through our FarmSource and Forged Partner Programs. Visit Loyola Dining's website to learn more about our local sourcing programs and see a full list of local vendors and partners.
Zero Waste Initiatives
Loyola Dining strives to reduce and divert waste from going to the landfill whenever possible.
Cooking Practices
Stem to Root Cooking - Using scraps and trimmings from vegetables to make fresh stocks
Recycling & Composting
- Sending spent fryer oil to be used to produce bio-diesel fuel rather than sending it to a rendering facility to be used for cosmetics or animal feed.
- Onsite recycling program: plastic bottle, aluminum cans, and cardboard
- Pre-consumer compost program
- This includes materials that are composted in the kitchen during food production, such as scraps and trimmings from fruits and vegetables.
- Post-consumer compost program
- This includes materials that are composted by you, the consumer. These materials can include left over food scraps and certified compostable materials such as compostable plates, cups, and utensils.
- What is compostable?
- Most disposable wares, including to-go boxes, bowls, plates, cups, and utensils, napkins, and straws.
- All food
- What is not compostable?
- All Starbucks cups and food packaging, and pre-packaged food and beverages ( i.e. chip bags and soda bottles).
Reusables
- Digital menu boards are used to display daily offerings to decrease paper waste
- Reusable plates, bowls, cups, and utensils are available for use in Boulder 2.0
Food Recovery
Visit Loyola Dining's website to learn more about Loyola Dining's sustainability initiatives and food offerings.
