DINING GREEN
DINING GREEN
BULK CONDIMENTS
We switched from smaller plastic bottled condiments to bulk condiment dispensers to minimize our plastic bottle use and waste while saving almost $10,000 annually.
BULK CONDIMENTS
We switched from smaller plastic bottled condiments to bulk condiment dispensers to minimize our plastic bottle use and waste while saving almost $10,000 annually.
FREIGHT FARMS
Just yards behind Piedmont North, the Leafy Green Machine is a fully functional hydroponic farm built inside a shipping container.
FREIGHT FARMS
Configured for the immediate growth of a variety of crops such as lettuce, kale, spinach and other herbs, its innovative climate technology and growing equipment allow for the perfect environment 365 days a year.
RECYCLING
We recycle our cooking oil through Geo Biofuel using state-of-the-art ``no spill`` technology to ensure all oil collected is 100% recycled and used to create alternative fuels.
RECYCLING
The bio fuel creates about 78% less carbon dioxide and 100% less sulfur emissions than petroleum-based diesel fuels, making the fuel less toxic than table salt and as biodegradable as sugar.
COMPOSTABLE & REUSABLE CONTAINERS
We provide compostable containers to all customers and reusable containers to all meal plan holders in the dining halls for takeout through our Panther Pickup program.
NAPKINS/NAPKIN DISPENSERS
We provide compostable containers to all customers and reusable containers to all meal plan holders in the dining halls for takeout through our Panther Pickup program.
LEANPATH
Using LeanPath's Waste Management System allows us to control pre-consumer food waste by generating reports on food waste, guiding managers and employees on suggested ways to waste less.
LEANPATH
Over the past few years since its implementation, we've decreased food costs, reduced our carbon footprint and waste that would have gone to landfills. Overall, we've eliminated more than 65 tons of food waste (equivalent to 13 elephants) and saved more than $170,000 in waste avoidance.
TRAYLESS DINING
With the elimination of trays in our dining halls, we're able to reduce water, conserve energy and reduce food waste into landfills, incinerators and wastewater facilities.
TRAYLESS DINING
With the elimination of trays in our dining halls, we're able to reduce water, conserve energy and reduce food waste into landfills, incinerators and wastewater facilities.
FOOD RECOVERY
The Panther Food Recovery Network recovers leftover food in the dining halls and donates it to anti-hunger service organizations in downtown Atlanta.
RECYCLING
The Panther Food Recovery Network recovers leftover food in the dining halls and donates it to anti-hunger service organizations in downtown Atlanta.
NAPKINS & NAPKIN DISPENSERS
Georgia Pacific's Dixie Ultra® napkins contain at least 50% post-consumer recycled fiber and have a content of 100% recovered material, making them great compost material.
NAPKINS & NAPKIN DISPENSERS
Coupled with our one-at-a-time dispensing units, we're reducing napkin use and waste.
WASTE DISPOSAL
Our dining halls use a SOMAT system to dispose, extract and pulp pre-consumer and post-consumer waste into a confetti-like mixture, reducing more than 100 tons of waste yearly.
WASTE DISPOSAL
Closed Loop Organics, a leading organic recycling company, picks up the pre- and and post-consumer mixture and delivers it to Wilbro's Organic Recovery, which converts the material to compost.
For more information about the university’s Sustainability Initiatives, visit sustainability.gsu.edu.