Making a Difference

What choices can you make to eat with a smaller footprint?

  • Eat more vegetables and grains
  • Eat a wide variety of foods
  • Eat seasonally
  • Take what you want, but eat what you take
  • Carry a mug and water bottle
  • Choose reusables over disposables whenever possible


Food Waste Awareness

Campus Dining has partnered with the student organization Greening Dining and the Office of Sustainability to expand food waste awareness and collection with temporary, pop-up events across campus. At the onset of the COVID-19 changes, the group was poised to launch a week-long The Clash of the Compost challenge to record food waste at all residential dining halls. The plan included different messaging to see what could drive change and reduce food waste. This challenge would support the ongoing campaign to “Keep Calm – Take What You Want, but Eat What You Take” in residential dining. The concept is supported by pop-up awareness events and audits at individual dining halls.


Farmers’ Market

Campus Dining has been a partner of the farmers’ market since it launched in 2007 by Greening Princeton, a student organization devoted to improving environmental sustainability, and is staffed by volunteers from the group. Members of the University and local communities are able to purchase fresh locally grown produce and other goods from area farmers and businesses that use sustainable practices. Typically, vendors provide a range of items including Jersey Fresh fruits and organic vegetables, cold pressed juices, Jersey Fresh honey, locally-made breads, nut butters, organic sandwiches and salads, gluten-free baked goods, and much more! Campus Dining partners with local purveyors to support the weekly market with cooking demonstrations and recipe tastings highlighting seasonal produce.


Love a Mug reusable cup discount

Use your own mug at campus cafes for a discount on your beverage purchase. 

This program is temporarily suspended due to Covid-19 restrictions.


Greening Dining

Since 2002, Campus Dining has regularly met with students and the Office of Sustainability to discuss issues around our food system and waste management. The student group hosts various food and waste related events and is a key partner in peer education.