Dining Services sustainability initiatives updated for upcoming year
Dining Services continues to focus on sustainability and have enhanced packaging and waste disposal methods during the summer.
An employee packaging fruit in the new compostable plastic containers. Photo by Darren Van Dyke for Virginia Tech.
Virginia Tech Dining Services constantly strives to update and seamlessly integrate sustainability efforts across all dining centers. This summer, Dining Services has updated some packaging and implemented a new system for tracking reusable containers, among other initiatives.
“We're constantly working on ways to reduce our waste, improve diversion, decrease single-use plastics, promote our organic farm, collaborate with local companies and other departments on campus, and much more,” said Emily Williams, sustainability manager for Dining Services. “We'll be rolling out several projects that support our internal goals and the university's climate action goals.”
At the beginning of summer, the Southgate Food Center began packaging items such as fruits, parfaits, pudding, and other items in new, clear, compostable containers. The new containers are nearly identical to the previous versions and will be sent to all dining sites over time, reducing plastic waste.
In addition to compostable cups and containers, new compostable sandwich wraps are set to debut in several dining centers, supplied by current local partners Terravive. These wraps, which join the existing lineup of compostable products, are made from sustainable, plant-based materials.
Southgate Food Center is also the home to a new piece of equipment called a Biodigester. With support from the Athletics Department, Dining Services secured a Biodigester that aids the Southgate facility in reducing waste. The equipment uses a natural biological process, called aerobic digestion, to digest food scraps into gray water that is dispensed into the regular plumbing system. Since implementation in late January, the unit has digested over 20,000 pounds of compostable waste.
Universal waste signage is being introduced across all dining facilities. The signage is intended to be visually appealing, exhibit clear language, and use color coding to make waste disposal easier to understand for guests and students. The signs are a reminder to properly dispose of waste and encourage proper recycling and composting practices. By participating in responsible waste management, the Hokie community can help create a culture of sustainability.
A shot of the new reusable plastic containers showing the similarity to the current containers and sleek appearance. Photo by Darren Van Dyke for Virginia Tech.
Additionally, Dining Services will offer reusable packaging that can be tracked with the help of a new partner, Topanga. The packaging and tracking system will be piloted at West End through GrubHub, eventually expanding to other dining facilities. The containers will contain a barcode to be scanned upon receiving and users will have a set amount of time to return them to West End, with reminders sent through GrubHub. Topanga will provide tracking systems that allow Dining Services to monitor the containers. Students who want to help create a more sustainable environment can do so through this program.
Dining Services will continue to reduce plastic waste by removing water cups from all dining units. This initiative encourages students and guests to use reusable water bottles or choose alternative beverage options, minimizing plastic usage and promoting sustainable consumption across campus. Visitors are encouraged to refill their water bottles for free at all dining locations.
For more information about Dining Services’ sustainability efforts and initiatives, reach out to sustainabledining@vt.edu.
