Campus Programs for Sustainable Dining
Dining’s campus programs aim to reduce waste and encourage environmentally friendly practices through reusable initiatives.
Eco-Friendly To-Go Containers
The ECO To-Go program, in partnership with the Office of Sustainability, encourages the use of reusable to-go boxes at Stokely, Rocky Top, and the Southern Kitchen, helping UT meet its zero waste goal.
- Eliminates Styrofoam: Reduces the use of single-use Styrofoam containers on campus.
- Saves Money: Participating students save money with the reusable boxes.
- Supports Zero Waste: Aligns with UT’s broader zero waste strategy.
Waste Reduction at UT
Vol Dining is dedicated to minimizing waste through various programs targeting recycling, reusable materials, and responsible consumption across campus dining facilities.
The Mug Project
The Mug Project, a joint initiative between Vol Dining and the Office of Sustainability, eliminates single-use beverage containers by incentivizing reusable mugs. Bring a container of 24 ounces or less and receive a $0.70 discount on drip coffee and fountain beverages or 15% off specialty drinks.
UT Compost Program
At UT, we’re committed to sustainability through our proactive compost program. This initiative significantly reduces our environmental impact by recycling food waste into nutrient-rich compost for campus landscaping and gardens.
- Waste Reduction: Diverting food scraps from landfills to create compost.
- Campus Beautification: Using compost to enrich the soil on campus grounds.
- Educational Opportunities: Providing learning experiences about sustainability.