Sustainability

WVU Dining Services is dedicated to providing a campus dining experience that balances sustainability, health and value. Below is a list of actions we’ve taken to reduce our environmental footprint and promote sustainable dining practices:

What We're Doing

• Recycled Packaging: All our to-go operations use recycled packaging whenever possible, giving students the opportunity to recycle and reduce landfill waste. Dining Center napkins are also made from 100% reusable material.
• Recycled Waste: All cardboard and metal waste is diverted from landfill disposal through the campus's single-stream recycling program.
• Local Connection: Whenever possible, we use produce from local farms, which can provide us with a lot of in-season fruit such as apples and peaches. We seek to incorporate local produce to our dishes when possible.
• Plant-based Foods: Many menu items are plant-based/vegan/vegetarian. Want to learn more about the benefits of plant-based proteins? View the infographic.
• Cooking Oil Recovery: Used cooking oil is recycled and converted to environmentally responsible biodiesel fuel, which can power any diesel motor.
• Energy Star Equipment: Most kitchen equipment purchased by WVU Dining is certified for energy efficiency.
• No-Styrofoam Policy: WVU Dining Services has eliminated all use of Styrofoam products.

WVU Sustainability Goals

The University is on a mission to reduce waste, protect land and water and lower emissions. Dining Services is furthering this mission by partnering with the Office of Sustainability to ensure progress is made to meet dining-related sustainability goals.