We work together to continually develop and implement sustainable solutions. Through Green Thread, our environmental sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations. 

Here are just a few ways we work to make our campus more environmentally conscious:

Local Purchasing

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Did you know DineSLU sources food from many local farmers, growers and distributors? The list changes throughout the year depending on seasonality and availability. DineSLU often partners with Doisy School of Nutrition and Dietetics where we purchase local food from their farmers and products are provided across campus.

Recycling

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DineSLU partnered with SLUSustainability to recycle from all dining locations across campus, along with introduced Pre-Consumer Waste Program within certain dining locations on campus. We are committed to minimizing our environmental footprint. Look for signs in our locations for information on where to put your recyclables.

Trayless Dining

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By dining trayless, you have helped positively impact the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.

Reusables

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Take part in our reusable mug program to reduce waste and receive a discount on coffee in specified retail locations.

Reusable To-Go Containers

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Getting your meal to go from Grand Dining Hall and Reinert To Go? Take part in our Reusable To-Go Container program for only $5. Visit your local residential dining hall today. To Go Containers are available at Reinert To Go and Grand Dining Hall.

Fryer Oil Recycling

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One hundred percent of dining services used fryer oil is recycled.

Green Cleaning

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All dining locations are committed to using daily green cleaning products in our operations to reduce the need for chemical based cleaning products and provide a healthy and safe learning environment.

Energy & Water Conservation

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We train our employees each semester on common energy and water conservation practices in order to conserve precious natural resources.

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