THANK YOU!

• We want to thank everyone who attended our Spring 2013 Farmers Markets! They were a huge success! Stay tuned for our Fall Farmers Market schedule, which will be announced in the coming weeks.
• Visit us on Facebook to view photos from our Fall Farmers Markets.

Did You Know?

• Georgia Tech Dining Services is preparing to plant an herb garden which will grow fresh, locally sourced herbs for use in the Food Court and Ferst Place!

Georgia Tech Dining Awards

• GT Dining was the 2010 winner of the Hobart Center for Food Service Sustainability Grant. See thefollowing documents and video for more information.
  • Georgia Tech Dining Services Named to Top 10 Green Initiatives at Georgia Tech
  • Georgia Tech Dining Services Named to 2012 Princeton-Review Green Honor Roll
  • GT Dining Won the 2010 Hobart Grant
  • Hobart's Press Release
  • Food Management Webinar
  • On-Campus Hospitality Article

News Article Links

• Elemental Impact
• Sodexo Helps Clients Earn Sustainability Distinction
• USA Today Trayless
• Time Trayless
• Sodexo Campus Clients Earn Green Recognition
• Academic Impressions Article

Composting Metrics

Current Efforts

• All Georgia Tech Dining locations have full pre and post consumer composting.  Over 313 tons of food waste was composted in 2011 alone. That amount of compost is equivalent to the weight of 26 school buses.
• Georgia Tech Dining uses napkin dispensers that can reduce paper waste by up to 40% simply by dispensing one napkin at a time.
• Organic and local food is integrated into many of the dishes served on campus everyday.  A good example is the Simply Sustainable Salad Bar with 80% local and/or organic produce daily.
• Vegan and Vegetarian options are offered daily at all locations across campus.  Over 40% of our on campus meal options are vegan or vegetarian.  Click here for a comprehensive list of all our animal free offerings.
• Sustainability education is part of orientation for all front line employees, and all twenty-two of our managers have taken 4 courses on sustainability.
• Low flow faucets and sprayers have been installed in all campus kitchens. 
• The 2,600 gallons of biofuel made from our waste oil annually is used to power the GT landscaping equipment.
• We are trayless in both of our resident dining locations and have signage discouraging trays use in the Food Court.
• The new North Avenue Dining Hall will be built to meet the same LEED standard as the North Avenue Apartments complex.  The complex is currently working toward gold certification.
• GT Dining reusable mug program was piloted in 2007.  The purpose of this program is to eliminate Styrofoam from our campus.

Future Efforts

• GT Dining has made it a goal and a top priority to reduce our carbon footprint by 26% in the future. MORE

Get Involved

The Sustainable Dining committee, a partnership between students, staff and GT Dining, meets monthly over dinner to discuss action oriented ways to make dining on the Georgia Tech campus more sustainable.  Please view the Sustainable Dining Committee Page for more information.  

Email Grant Grimes, GT Dining Sustainability Coordinator, with any questions, to get involved with any of our current projects or to join the Sustainable Dining Committee.