Sustainability Commitments

At UChicago Dining, we are dedicated to reducing our environmental footprint while promoting sustainability through eco-friendly products and practices. Our initiatives focus on sustainable food procurement, energy and water conservation, waste management, and supporting local and minority-owned businesses. 

Sustainable Food Procurement

We prioritize the procurement of fresh, whole foods that are locally or sustainably sourced whenever possible. Key highlights include:

    • Local and Minority-Owned Purchases: 30-40% of our food purchases are from minority or women-owned businesses, or businesses located in the following Chicago zip codes: 60609, 60615, 60616, 60619, 60621, 60637, 60649, and 60653. 
    • Sustainable Seafood: We align with the Monterey Bay Aquarium’s Seafood Watch Program, to ensure responsible seafood purchasing that helps preserve ocean health. 
    • Bread: Most of the bread in our residential dining commons is sourced from Alpha Baking Company, a Chicago-based business, or made from scratch in our on-campus commissary kitchen. 
    • Dairy: The majority of our milk is sourced from Lamers Dairy Inc. in Appleton, WI, and our cheese from Harmony Specialty Dairy Foods in Stratford, WI. 
    • Produce: We work closely with Cristina Foods, to purchase locally grown, seasonal produce.
    • Eggs and Meat: 100% of our eggs are cage-free, and all our ground beef is sourced from suppliers certified by  Humane Farm Animal Care (HFAC’s) or equivalent programs. Our pork is sourced from higher-welfare group housing systems. 
    • Low Carbon Commitment: We prioritize plant-based proteins, trim transportation, and decrease deforestation. We commit to a Low Carbon Lifestyle by prioritizing plant-based proteins and are dedicated to trimming transportation and decreasing deforestation.
    • Fair Trade: We offer fair trade coffee and tea options in most of our cafes and residential dining commons. 
    • Supporting Local MWBE Businesses: We partner with local minority and women-owned businesses such as Cristina Foods, Saffron, Inc., Flùr Bakeshop, Phoenix Bean, Capannari Ice Cream, and Noodles, Etc.

Waste Management

    • Fryer Oil Recycling: We divert 100% of our used fryer oil waste from landfills through FiltaFry, Inc.
    • Café Manager System: This food production system helps our chefs and managers accurately plan menus, reduce waste, and ensure proper portion sizes.
    • Tray Inconvenience Program: By reducing the use of trays in our residential dining commons, we minimize food waste and the resources needed for washing dishes.
    • Eco-Digester: All food scraps from the residential dining commons are processed through an Eco-Digester.

Our Recent Achievements: 

2023 NACUFS Sustainability Bronze Award Community Action Reaching Every Student (C.A.R.E.S.): Recognized for our efforts in addressing food insecurity. 

2024 NACUFS Sustainability Bronze Award Diversity, Equity, & Inclusion/Social Justice: Honored for our commitment to DEI in our operations. 

Waste Reduction: In the 2023-2024 academic year, we reduced waste by nearly 5% across all four dining commons compared to the previous year. 

Green Restaurant Association (GRA) Certification: We maintained a 3-Star GRA status at Cathey Dining Commons and Logan Café. 

Local and MWBE Spend: Nearly 40% of our total spend in the 2023-2024 academic year was with hyperlocal and minority/women-owned businesses.