RIT Dining operations waste comes from product packaging, food preparation, uneaten scraps, napkins and increasingly, from disposable food ware. We are combating waste generation through a number of approaches.
Composted over 514,000 pounds of pre-consumer and post-consumer waste, and donated over 8,300 pounds of food to date.
RIT Dining has donated over 70,400 pounds of food to date.
In 2012, RIT Dining and Auxiliary Services partnered with our sustainability advisor to the University, Enid Cardinal, to partner with dedicated students who had a passion for reducing food waste. As time progressed these conversations led to the start of Recover Rochester in December 2012, which is 100% student volunteer operated. These extraordinary students helped us in establishing a process for foods that could not be repurposed, to be safely packaged and redistributed to community kitchens in the Rochester area. This in turn has led to approximately 70,489 pounds of food to date being served to the less fortunate but has helped us in our efforts to reduce food waste by the data that they provide us with monthly.
Last year, RIT Dining gave approximately 36 tons of pre-consumer organic material to a local farm for use as compost. This saved 36 tons of waste from entering a landfill. We are currently working on a proposal to create a pre-consumer composting facility on campus.
Reduction of Polystyrene
RIT Dining has minimized the use of polystyrene (Styrofoam) from our locations and has replaced it with recyclable containers made from polypropylene (number 5 plastic).
Reusable Mug Program
Guests receive 10 cents off any hot or cold beverage purchased at any dining location when they bring their own reusable cup/mug.