Green Dining and Composting

Highlights

Organic or locally grown: More than 20 percent of the food served in CSU’s dining centers is organic or locally grown and/or supplied.

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Trayless dining: Trayless dining at Colorado State reduces plate waste at the dining centers by 40 percent.

Compostable to-go containers: These containers eliminate more than 350,000 Styrofoam containers from the landfill each year.

Food donations: Leftover, unserved food from the dining centers is donated to the local Larimer County Food Bank. In 2013, more than 65,375 pounds of food was donated by the dining centers and Mountain Campus.

Pulpers: Pulpers at three of the dining centers collect food and paper waste that is later composted. Collected material, up to 3,000 pounds a day, is taken to the City waste water treatment plant as part of a food-waste-to-clean-energy pilot program.

Colorado State University Horticulture student Alyssa Eckley loads bulking material of manure and straw along with food waste from Ram's Horn and Braiden Hall dining centers into Colorado State University's Earth Flow automated composter. CSU College of Agricultural Sciences faculty and students are using the system to study composting principles and practices for organic agriculture.

Composting: Our Earth Bin composter —  an in-vessel system — receives 1,000 pounds of paper and food waste each day from the dining centers.

Recycled cooking oil: Used cooking oil from all of the dining centers is collected and recycled to make biodiesel. Dining Services partners with a local company that collects approximately 27,000 pounds of cooking oil each year for recycling.

More green dining initiatives from Colorado State’s Housing and Dining Services.