Green Scene


Earth Day Special
Campus Dining & Shops is offering free bags of soil amendment on Monday, Tuesday and Wednesday, April 21st - 23rd, from 8 am until 5 pm.  Distribution is at the Statler Commissary loading dock area next to Crofts Hall and across from the Beane Center.  Each bag is about 20"x20" (under 10 pounds).  Limit 2 bags per person.  This soil amendment is prepared from both pre and post-consumer compostible material from our dining centers and prodction facilities.  This is not soil and is not compost, it is a nutrient rich, heat stablized material that is tilled into the ground and will break down quickly and enhance the soil. 


Campus Dining & Shops is a committed Green Partner with the University at Buffalo. Sustainability is a priority for us and we appreciate your support and ideas as we continue to develop a more sustainable dining program.

Recycling & Waste Reduction

  • All resident and retail dining locations recycle their cooking oil through Buffalo BioDiesel.
  • In cooperation with the university’s Facilities department, we recycle glass and plastic bottles, metal cans, cardboard boxes, office paper and toner cartridges.
  • TOMRA Uno reverse vending machines are in use across North Campus. The machines recognize, accept and sort all plastic recyclable containers, giving a bottle refund receipt for items that qualify under the New York Bottle Deposit program.
  • All of our Residential Dining Centers and several of our retail dining locations such as The Greenery, Pistachio’s, The Tiffin Room, and The Center for Tomorrow use china plates and silverware which are washed and reused.
  • We encourage students, faculty and staff to use reusable containers through our Reusable Mug Program and Eco-Clamshells



  • Reusable Mug - Use a UB CDS reusable mug for a soda or coffee refill and save 10%!      Over 110,000 refills purchased.
  • Eco-Clamshell – Available for to-go meals at Goodyear and Governors residential dining centers, these reusable containers reduce over 120,000 disposable containers from seeing the landfill each year. 



Energy & Water Conservation

  • Our Residential Dining Centers are trayless. By being tray-free we use less energy and water to wash each tray. It takes about ¼ gallon of water to wash just one tray. Research also shows that by being tray-free, the amount of food waste decreases by one ounce per plate. The average person throws 163 pounds of food away each year!
  • To conserve on water, spray heads that are used in our kitchen dish rooms to rinse dirty pots, pans and dishes are high efficiency low-flow. This reduces our water usage by more than 50 gal. per minute.
  • We have purchased wind energy certificates to offset the carbon emissions from the power it takes to operate our public websites. 

Ecosystem Preservation

  • Our locations use environmentally friendly dish soaps and cleaning sanitizer. 
  • We compost kitchen & post consumer food scraps which produces a soil amendment that is used in landscaping across UB and in community gardens across Western New York. We have composted over 1.5 million lbs. of food scraps and turned it into 600,000 lbs. of soil amendment!
  • The new Residential Dining Center will house its own state-of-the-art food decomposer system which will grind and dehydrate kitchen food scraps and post consumer waste.

Sustainable Foods

  • The Pride of New York Program promotes and supports the sale of agricultural products grown and food products processed within New York State. By supporting this initiative, we support local farmers and food manufacturers. It’s a win-win partnership that sustains local business development. These local businesses include: McCullagh Coffee, Wardynski Meats, Rich's, Al Cohen's Bakery, Rosina, James Desiderio Fruit and Produce, The Basket Company, Go Veggies, Midstate Bakery Distributors, Upstate Farms, Costanzo's Bakery, Perry's Ice Cream, General Mills, Kreher's Farm Fresh Eggs, Finger Lakes Coffee Roasters, and Ilio DiPaolo's Restaurant .

  • We are proud to feature locally grown fresh produce from the following farms: Freatman Farms, Robinson Farms, Eden Valley Growers, Piedmonte Farms and Dobbins Orchards.
  • Campus Dining & Shops is proud to have spent $3.9 million in food purchases with local vendors last year. As a local company ourselves, we know the importance of helping our community find and choose local products while building relationships with growers, food artisans, and food manufacturers right here in Western New York.

Sustainable Purchasing

  • Our napkins, made from recycled paper, are housed in single-sheet dispensers that let you pull one napkin at a time. This system allows you take only what you need, eliminating wasteful piles of unused napkins.
  • Our resident and retail dining locations are Polystyrene (Styrofoam) free – using only paper-based tableware, many which are compostable.
  • Stewardship of ocean resources and supporting sustainable aquaculture is critical for long-term viability of our seafood supply. Campus Dining & Shops is dedicated to ensuring that all of the seafood we serve is caught or raised sustainably. Our purchasing standards for fish influence our environmental footprint and send important market signals to manufacturers about the importance of sustainability.
  • We do not use any endangered fish or any type of endangered seafood.