Improving waste handling in campus dining centers

The Office of Sustainability worked with Dining and Culinary Services staff at Gordon Dining and Event Center to assess their back-of-house waste streams and recommend process improvements.

Gordon exterior

Waste streams in Union South

Union South and the Office of Sustainability assessed employee and customer knowledge about how to sort recyclable and compostable items in Union South, the existing levels of contamination, and the downstream impacts of improper sorting.

Union South

Sustainability criteria for food service disposables

This project evaluated the carbon dioxide emissions and relative impacts associated with more than 150 different disposable food service items.

Inside Union South

Renovation material sourcing and disposal

This project looked at the life cycle of materials used in the design and construction of building projects under $150,000 on the UW–Madison campus.

Recycling pile

Campus Receipt Reduction

Through a multi-faceted partnership, mandatory receipt printing was eliminated for the majority of transactions at campus dining centers and restaurants in fall 2015.

Union receipt signage

Learn about sustainability projects supported by our Green Fund.

Click here to see additional past initiatives.