Sustainability in Dining
New for the 2021-2022 academic year!
WVU Dining Services is committed to striking the balance between sustainable, healthy, and value based campus dining. It has taken several steps to practice sustainability in its three dining halls, catering, and retail dining establishments. Initiatives include:
- Trayless dining to reduce food waste
- Sourcing foods from within 250 miles of campus whenever possible
- Recycling containers in back-of-house operations
- Eliminating single-serve packaging when possible for condiments and drinks
- Eliminating the use of Styrofoam in most areas and replacing with recyclable plastic as part of a long-term transition to more eco-friendly disposables
- Hosting Farmers Market Harvest meals weekly at Hatfield's that feature a local ingredient
- Offering vegan and vegetarian options at every meal in Hatfield's and Café Evansdale
- Piloting a reusable to-go box program that will launch campus wide in Fall 2021
- Attend on-campus farmers markets and offer foods made with a market ingredient
- Work with student chapter of Food Recovery Network to donate unused portions
- Offer Firsthand Coffee, a business from the WVU Center for Resilient Communities, at select retail locations
- Commitment to purchasing sustainable seafood and cage-free eggs
Head over to the WVU Dining Sustainability site for more.