Dining Services works hard to make decisions that take into consideration our students, our community, and our environment.

Thinking Green | Building for a Sustainable Future

In coordination with the University’s vision and goals, as we build new facilities we continue to expand our sustainability practices. Our newest facility, Western Dining Commons, is on track to be Miami Dining’s first LEED Certified Silver building. The building’s temperature is controlled by a new geothermal power plant. An abundance of large windows not only expose diners to the beautiful scenery, but they also allow much of the building to use natural light during the daytime. Western Dining Commons also features the first green roof on campus. This helps control water runoff and helps insulate the building as well. Many of these features along with new ones will be used throughout the renovation and construction of new buildings.

Reducing Waste | Compost & Recycling Efforts

In 2012, we exchanged our trash compactor for an organic matter compactor. Annually, we divert over 400,000 pounds of scrap from landfills to a compost facility. The combined waste reduction efforts of Housing, Dining, Recreation and Business Services, of which Dining Services is a part of, and the Physical Facilities Department have diverted 60% of all possible waste products from a traditional landfill to a recycling center.

Reducing Waste | Environmentally Conscious Packaging Efforts

We have designed our packaging system to operate centrally, allowing us to make affordable and environmentally sound choices in the products used to package and serve our foods. The packaging choices for to-go and centrally packaged products now include lines of bamboo, sugar cane, corn starch, or recycled paper products. Several of our existing operations and all new operations will feature 100% compostable packaging products.