UT Dining utilizes electrically converted water technology to clean the floors. This technology uses 70% less water than conventional scrubbing methods.
UT Recycling has greatly expanded its composting program in recent years. Coffee grounds and food waste are collected from all dining locations and brought to UT’s composting site. Morrill Dining also features post-consumer composting in which students scrape their food scraps into the compost bin before returning their plates and utensils.
UT Dining and Recycling have teamed up to make The Mug Project a reality. If you bring a reusable mug or bottle to a campus dining location, you will receive a discount on your beverage purchase.
In support of waste minimization efforts and The Mug Project, a variety of campus departments and student organizations have given away free reusable water bottles and mugs to encourage students to reduce their waste.
Learn more about these waste minimization programs on UT Recycling’s website.
UT Dining works to order local produce whenever possible. Buying local not only gives money back to the local economy but it cuts down on the carbon footprint for each item.
Fair Trade Coffee programs are initiated through the two coffee brands on campus: Starbucks and Java City.
All dining locations use bleach free, 100% content recycled napkins and work to purchase Green Seal chemicals.
For more information about UT Dining’s green policy, visit the Make Orange Green section on their website.