Dining Facilities Address Environmental Concerns


The University’s dining facilities will discontinue use of Styrofoam products in response to a request from the Sustainability Task Force.

The task force asked Sodexho, which manages the University’s food services, to replace Styrofoam with more sustainable materials that are not as environmentally compromising.

Sodexho will use products produced from leftover manufacturing materials, such as paper scraps, in University dining facilities.

The change will mean a small increase in the price of certain items, because the non-Styrofoam packaging have a higher per-unit price.

Customers may be able to recoup some of this small price increase when Sodexho introduces a discount program this fall for those who use reusable mugs or water bottles to purchase beverages.

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