What does it take to run the dining hall of the future for a college campus? How do you balance student needs and university demands with emerging service trends? For many of the forward-thinking institutions working today to build for tomorrow, there is one area in particular they’ve been focusing on: sustainability.
This isn’t bare minimum sustainability requirements we’re talking about; we’re far past meeting the status quo with a blue bin for recycling and an aluminum pale for composting. Directors of dining for universities and colleges are going all out. They’re installing internet-connected water coolers, building climate-neutral menus, retrofitting kitchens with energy-efficient appliances, and launching zero-waste programs.
Making these changes, they’re hoping to win on multiple fronts:
- Higher student satisfaction scores,
- Smoother contract renewals with vendors, and
- Demonstrable outcomes for sustainability-focused university leadership.
The data supporting these outcomes are strong. Sustainability makes good economic sense and is what students and leadership are looking for. We’ve brought together the six most important sustainability ideas directors of dining are leaning into as they build the dining hall of the future.
1. Replacing single-use dishes and cutlery
Disposable takeout containers and cutlery may be convenient, but they come with real environmental costs and a ton of trash for facility services to deal with.
Durable alternatives, specifically stainless steel, offer a more future-proof solution. A stainless steel container can be recycled indefinitely without losing quality, compared to plastic dishes and cutlery that break down with use or get thrown away after a single time. Pairing these containers with simple tracking technology, such as the service that USEFULL provides, can also help measure impact and encourage participation, turning everyday meals into a measurable sustainability win.
2. Plastic water bottles are out
Getting rid of single-use plastic bottles for water and soft drinks is one of the easiest sustainability wins for a college campus. Most students are already carrying around huge, reusable water bottles, so the impetus should be on giving them a reliable and filtered water cooler to fill up at, not a different bottle to juggle altogether.
Bottleless water dispensers like the Bevi machine eliminate the need for bottled water entirely, replacing it with filtered, customizable beverages on-demand. Beyond cutting the plastic waste itself from your recycling bins, these water coolers also reduce the emissions tied to bottling and transporting water, which ultimately hits the university as a scope 3 emission.
3. A menu that’s (not) changing the climate
Moving toward a plant-forward menu is one the biggest changes your dining hall can make to meet student preferences and cut your environmental footprint.
This isn’t about “Meatless Mondays.” It’s about integrating plant-based meals seven days a week. Making it the norm, not the exception. Research consistently shows that plant-based diets generate far fewer greenhouse gases, require less land, and cause substantially less water pollution than meat-heavy diets. There are also clear human health benefits, including lower risks of heart disease, diabetes, and certain cancers.
4. Sourcing food locally
Where food comes from is just as important as what’s on the plate. Prioritizing locally sourced ingredients reduces transportation emissions, supports nearby growers and farmers, and strengthens the local economy that a college or university operates in.
When possible, food can come from farms that use fewer chemicals and regenerative practices—or even from on-campus gardens, to really make the connection circular. When local sourcing isn’t an option, food that has been certified by the Regenerative Organic Alliance or Fair Trade USA help ensure high quality standards.
5. Kitchen appliances that save energy and improve efficiency
Commercial kitchens are energy-intensive, using more than three times as much energy per square foot compared to other large commercial spaces. Upgrading equipment makes a real difference.
Energy-efficient, electric appliances that earn ENERGY STAR® certification reduce both energy use and operating costs. But equipment is only part of the equation. Efficient kitchen operations—like avoiding half-filled ovens, maintaining appliances properly, and optimizing lighting and heating schedules—can dramatically cut waste. Regular energy audits help identify where improvements will have the biggest impact.
6. Waste? What waste?
Food waste is a climate problem—and a solvable one. Composting both pre- and post-consumer food scraps reduces landfill waste, lowers methane emissions, and supports sustainable farming.
Just as important: donating uneaten, edible food. Partnering with local food banks and nonprofits ensures good food doesn’t go to waste while supporting the surrounding community. Regular food waste audits help establish baselines, track progress, and uncover opportunities to save money while reducing environmental impact.
Building for the future?
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Hillary Lyons
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