Supporting Local & MWBE Businesses

UChicago Dining is proud to partner with a variety of local and MWBE vendors, including Midwest Foods, Kabob-It, Saffron, Inc., Flùr Bakeshop, Pak's Sushi, Bahama Shack, and Noodles, Etc. These partnerships help ensure our dining program reflects the diversity and vitality of our community.

Sustainable Food Procurement

• Seafood Responsibility: Seafood sourcing aligns with the Monterey Bay Aquarium Seafood Watch Program, supporting ocean health and responsible fishing practices.
• Bread & Baking: Bread served in our residential dining commons is primarily sourced from Alpha Baking Company, a Chicago‑based partner, or produced in our on‑campus commissary kitchen.
• Dairy Partnerships: Milk and cheese are sourced from trusted Midwest partners, such as Lamers Dairy, in Appleton, WI and Harmony Specialty Dairy Foods in Stratford, WI, known for quality and responsible practices.
• Seasonal Produce: We work closely with Midwest Foods and Testa Produce to source locally grown, seasonal fruits and vegetables.
• Animal Welfare: All eggs served are cage‑free. Ground beef and pork are sourced from suppliers that meet established higher‑welfare standards.
• Low‑Carbon Focus: We commit to reducing food‑related emissions by prioritizing plant‑based proteins, minimizing transportation distances, and supporting practices that reduce deforestation.
• Fair Trade Offerings: Fair trade coffee and tea are available in most cafés and residential dining commons through our local partner, Chicago French Press.

Recent Sustainability Achievements

Our commitment to sustainability and social responsibility has been recognized through ongoing improvements and industry honors:

• NACUFS Sustainability Bronze Award – Community Action Reaching Every Student (C.A.R.E.S.) for food insecurity efforts
• NACUFS Sustainability Bronze Award – Diversity, Equity, & Inclusion / Social Justice
• Year‑over‑Year Waste Reduction across all residential dining commons
• Green Restaurant Association (GRA) Certification: We accomplished the highest level of 4-Star GRA Certification in Cathey Dining Commons and  maintained a 3-Star GRA status at and Logan Café. 
• Continued Growth in Local & MWBE Spending, reinforcing our support of hyperlocal and diverse vendors

Partnerships & Pilot Programs

UChicago Dining recognizes that meaningful and lasting sustainability initiatives are built through strong collaboration. Our partnerships with student organizations, internal university departments, and community organizations allow us to pilot innovative programs, reduce environmental impact, and strengthen our connection to the campus and surrounding community.

Student, Campus & Community Partnerships
In collaboration with registered student organizations including the Phoenix Sustainability Initiative (PSI) and The Food Recovery Network (FRN), internal partners such as the Office of Sustainability, and local organizations Urban Canopy and Waste Not, UChicago Dining has achieved the following:

• 650 pounds of food diverted from landfills through campus Catering programming
• 700+ pounds of food recovered and redistributed through The Food Recovery Network

Pilot Programs & Innovation
UChicago Dining continues to pilot new programs and technologies that support waste reduction and lower‑carbon operations:

• Soft Plastics Recycling Pilot: In partnership with the Office of Sustainability, PSI, and Waste Not, we are expanding soft plastics recycling across all four dining commons, as well as the Commissary, Bakery, and Catering kitchen. Year‑to‑date, nearly 300 pounds of soft plastics have been diverted from landfills.
• Food Waste Technology Pilot: Woodlawn Dining is piloting the use of Topanga.io AI technology, a menu‑recognition and smart scale system that reduces food waste and optimizes production in commercial kitchens through AI‑driven item recognition and streamlined waste tracking.