Sustainability

Protocols

• Sustainable purchasing practices are followed for all products - food, packaging, merchandise and more.
  • We carefully select vendors that have strong sustainability standards and practices.
  • We require consolidated food and merchandise deliveries from our vendors, thus cutting down on natural resources and our carbon footprint while saving on costs.
• We utilize a menu management software (CBord) that allows us to purchase strict minimums of products as needed. This also allows us to buy “just in time” which reduces waste and our carbon footprint.
• We work closely with our prime food vendor, Sysco, to continue to provide an increasing number of sustainably sourced foods. Sysco Social Responsibility
• Fresh Point is our produce provider.
  • The produce procurement priorities we have established are: #1 to be within the state of California, #2 within a 250 mile radius of USD, and #3 within the southwest US region.
• Coca-Cola's Sustainability Report (the university's prime beverage provider)
• All cleaning chemicals and detergents are green certified (EcoLab).

Food & Beverage

• All hamburger is grass-fed, GMO-free and free range.
• 80% of our baked goods are made within 5 miles of USD. This supports the local economy and decreases our carbon footprint.
• Vendor Spotlights:
  • La Molisana of Italy has been making pasta for over 150 years. Read about their environmental stewardship.
  • Mutti of Italy has been creating tomato based products for 120 years. They are an environmental company that takes its dedication to renewable agriculture seriously.
  • Bonne Mamman of France is inspired by time-honored family recipes for their jellies and spreads. Learn about their dedication to using premium ingredients, with no high fructose corn syrup, no additives or preservatives.

Sustainable Disposable-ware:

• The vast majority of disposable packaging is greenware (made of recycled content and/or biodegradable/compostable).
• To-go boxes are made of 100% recycled fiber, 90% post-consumer material, and 10% pre-consumer material.
• Straws are made of agave pulp instead of plastic.
• Paper plates are made from 100% reclaimed fiber, unbleached and compostable.
• Bamboo plates are available for USD catered events.
• Clear cups and lids (for cold beverages) are recyclable. Cups for hot beverages are made from renewable fiber with polylactic acid lining.
• Coffee sleeves and napkins are made of 100% recycled fibers. Wood stir sticks are compostable.
• Disposable flatware (EarthChoice PSM Cutlery) is a blend of materials, the majority of which is starch. 50% of the base material comes from corn. It does not come from corn originally intended for human consumption and is not genetically modified.

• In 2009, USD was the first college campus to install a Biohitech Digester. In keeping with current state of California and San Diego County mandates, in 2022 we replaced the "wet" digester with a Harp CX2 Biodigester.
  • The "dry" composter turns food waste into fertilizer that can be used for campus gardens and grounds.
  • Pre-consumer food scraps from dining and catering units are processed through this new machine.
  • Post-consumer scraps from Pavilion Dining are also collected and processed (via the dish return in the unit). Pavilion Dining is the largest dining location on campus.
• USD Dining is 100% tray-free. This greatly reduces the amount of food waste and saves tremendous resources, such as water, dish soap and electricity. (since 2008)
• Toreros Against Hunger program (launched 2019)
  • This is a Food Recovery donation program of occasional leftover food from USD Catering for students experiencing food insecurity (via text alerts). The USD Food Pantry, managed by Student Affairs, is a resource available for students experiencing food insecurity.

Review our latest Sustainability Scorecard (Fall 2024) to see the positive impact of our sustainable food purchases in key categories.

USD Dining/Catering has been trans-fat free (since 2005). We use a unique zero-trans fat, canola-corn oil blend that is low in saturated fat, has no greasy aftertaste and contains zero grams of trans-fat per serving.

• Used oil is recycled and turned into biodiesel by New Leaf Bio-Fuel. (Biodiesel directly displaces diesel fuel usage, thus reducing greenhouse gas emissions by 80%).

Our seasonal menus are thoughtfully planned to cross-utilize ingredients in recipes while keeping sustainability and efficiency at the forefront:

• We source the freshest, natural, raw proteins in bulk and then add our own wholesome ingredients to create an array of unique dishes with minimal processing.
• Each day we prepare whole fruits and vegetables for our salad bars from scratch. (Fun fact: all pineapples we receive come to us without the tops! This helps reduce the university’s volume of food scraps).
• All dining locations offer vegetarian and vegan dishes. Try going Meatless on Mondays!
  • Enjoy an all vegan menu each night at the live action cooking station - Clean Earth Kitchen - located inside Pavilion Dining.
• Our culinary team completed a comprehensive plant-forward training with the Culinary Institute of America to incorporate more plant based ingredients into our menus. (2019)

USD Dining was the first campus in California to offer a sustain-a-bottle Freestyle beverage program. The program is open to students, faculty, staff and visitors. (launched 2016)

• The reusable sustain-bottle has a unique RFID chip that allows one to purchase a semester's worth of refreshment at one time. The drinking vessel includes 2 free fills, and keeps disposable cups, lids and straws out of the landfill.

Disposable-ware Management

• At our largest dining facility, Pavilion Dining, we provide silverware, china dishware and reusable containers for dining-in. Diners are encouraged to use china rather than a single-use to-go box.
• We offer an Ozzi reusable to-go container program.
  • Containers may be purchased and utilized at Pavilion Dining, Tu Mercado and La Paloma.
    • Boxes may be returned to the Ozzi receptacle located in the dining room of Pavilion Dining (SLP), or to the receptacle in La Paloma cafe (Kroc IPJ).
  • The Ozzi program was developed by USD Dining and launched in 2019.
• During all you-care-to-eat meal periods (dinner: Monday-Sunday, brunch: Saturday-Sunday). at Pavilion Dining:
  • Ozzi reusable containers are available for a deposit at the registers. Single use boxes are not offered during the all you care to eat meal periods - dinner and brunch.
  • Disposable soft drink cups (aka ‘Coke” cups) are not distributed / available for free. This encourages students to bring their own reusable vessel, or sustain-a-bottle, which saves resources. (since 2016)
  • In addition to no Coke cups, disposable coffee and juice cups are not available. (since 2019)
• During all meal periods at Pavilion Dining, condiments (ketchup, dressings, etc.) are available in bulk containers rather than single-use packets.

• Straws
  • Straws are made of agave plants and are biodegradable (since 2018)
  • In accordance with local and state laws – no straws are given out at La Gran Terraza restaurant. Straws are only available upon request by the customer. (2018)
• Retail units do not distribute plastic (single-use) bags. (2014)
• USD Dining and Catering are 100% styrofoam-free.

• Dining locations offer alumni-owned, locally operated, Ryan Bros. Fair Trade and organic coffees and teas. Our current pilot program with Peet's at Aromas coffeehouse also features organic and Fair Trade options.
  • Fair Trade occurs when the grower receives a fair price for his/her coffee. Fair Trade growers also must meet the following criteria: #1 high quality product, #2 workers are treated, housed, fed, educated, and paid above average levels, and #3 the surrounding environment is treated with the respect it deserves.
• Bring your own travel mug and receive a discount: $ .50 off coffee and tea, and $ .25 off espresso drinks and tea lattes.

• USD Auxiliaries are a part of the university-wide efforts to address the need for additional recycling and sustainability options on campus and waste reduction goals.
• New, well labeled, recycling and trash bins were purchased by USD Dining for use in the Student Life Pavilion dining rooms on floors 1 and 2. (2018)
• Cardboard packaging is reused or recycled.
• Office paper is recycled.
• Most consumer food and beverage packaging can be recycled.
• Aromas coffeehouse coffee grounds are available for campus mulch piles / gardening.

Recycling Resources

On-campus and Off-campus