Recycling
UDS works to limit waste and encourages recycling in dining locations. We purchase only paper products with 100% recycled content and actively recycle paper, cardboard, glass, aluminum and plastic bottles in office and dining locations.
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Terracycling
Terracycling recycles packaging that does not break down naturally and converts it into eco-friendly products like recycling bins, household products, lunch boxes, garden products and gifts. Essentials Market, Outside In Restaurant, Carlson Dining, Terrace Cafe and Residence Halls are collecting non-recyclable wrappers from Nabsico and Frito Lay chip bags for the program. Terracycle will donate $.02 per wrapper to Urban Ventures, a South Minneapolis non-profit organization on behalf of University Dining Services.
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Fryer Oil Recycling
UDS recycles used fryer oil from dining locations. Recycling fryer oil is the most environmentally responsible option, as it increases air quality and reduces green house gas emissions.
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Composting
UDS composts kitchen and dining room waste in several locations on campus. Since the program's inception in 2007, UDS has collected over 500 tons of compost. Currently, all UDS Residential Restaurants, Coffman Union’s Minnesota Marketplace, St. Paul Student Center’s Terrace Café, Carlson Dining, Bistro West Restaurant, Continuing Education & Conference Center, Outside In Restaurant, Essentials Market, Papa John's, Sullivan Cafe and Academic Blend Cafe, the Minnesota Landscape Arboretum and TCF Bank Stadium are compost sites.
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Biodegradable Packaging
UDS has converted 35% of packaging to biodegradable products. Biodegradable packaging takes approximately 45 days to break down in compost piles and limits the amount of waste sent to trash incinerators.
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Reusable To-Go Containers
In spring 2010, University Dining Services introduced a reusable to-go container program at three retail venues on campus: Bistro West Restaurant in Humphrey Center, Outside In Restaurant in Phillips Wangensteen Building, and Conference Cafe in the Continuing Education & Conference Center. Reusable to-go containers provide an alternative solution to the traditional disposable to-go container. By focusing on reuse and waste minimization, the waste stream is positively reduced by "reusing" a to-go container many times prior to recycling. The program is a growing success and will expand to Nolte Restaurant in Nolte Hall in fall 2011.
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