University Dining, and our parent company, Sodexo, are committed to sustainable practices in all facets of our operations. A few of our particular efforts here at the University of Mary Washington are listed here, but we encourage you to also view Sodexo's national Better Tomorrow initiatives that guide, inform, and empower all of our local sustainability efforts.
Did you know . . . Our restaurant was one of the very first Virginia universities to be designated a "Green Restaurant" by the Virginia Department of Environmental Quality?
Did you know . . . We are promoting more Plant-Forward dining?
We recycle bottles, cans, glass, cardboard, coffee grounds and fryer oil.
Our napkin despensers use 30% less paper than traditional napkin dispensers.
To help reduce waste we are trayless at the Top of the UC.
The Top of the UC pulps food and paper waste, reducing the amount of waste going to landfills.
UMW Dining uses Apex dishwashing system, which is designed to reduce the amount of chemicals being released into the environment.
Prior to COVID-19, we offered reusable cup and food containers at the Top of the UC and retail dining locations. We hope to be able to bring them back into our operations once we emerge from the current pandemic constraints.
On average, more than 60% of our food and beverages are from local providers. 100% of our dairy products are from local suppliers. All of the coffee at the Katora Cafe is from a local roaster.
Green Paper Goods
Styrofoam is never used in our facilities, and we've reduced the amount of papergoods used in all locations. When possible we utilize compostable greenware papergoods or recyclable plastic products for take-out orders.