Sustainability Initiatives: UD Dining Proudly Supports Efforts To Reduce, Re-use & Recycle!

The University of Dayton's Dining Services proudly supports the University's efforts to Reduce, Re-use and Recycle! Each of our dining facilities uses compostable materials. which include such items as cups, lids & straws, carry-out containers, all utensils, hot cups, soup bowls, sandwich wraps and cookie bags.  Each dining facility also recycles bottles, cans and cardboard.  Limiting the amount of waste going to any landfill should be a priority and within UD's dining facilities, employees are trained to sort waste,recyclables and compostables to ensure accurate disposal.


  • UD Dining started using compostables in 2009 and has successfully diverted several tons of waste from going to the landfill!

  • Dining Services' Central Production kitchen, located on the ground floor of Kennedy Union, uses two Ecovim units to chop and dehydrate fruit and vegetable waste into a usable mulch. The Ecovim machine takes 250 pounds of food waste down to 25 pounds of dry mulch. 

  • Because compostable items cost more than styrofoam and other non-ecofriendly containers, students are asked to contribute $.10 for each to-go container and $.05 for compostable utensils.

  • UD Dining collects compostable waste in three large bins, located behind Kennedy Union, Marycrest and VWK.  These bins, when full, are transported to a commercial composting facility called Paygro in South Charleston, Ohio.  Students are welcome to bring compostable waste to any of these three dining locations.

  • Students can help promote our sustainability efforts by choosing real china plates, bowls, cups and silverware when dining in. Washing and re-using these items is better for the environment than purchasing more compostable items, which require more energy and resources to produce.

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Sustainability Programs and Initiatives