Syracuse University Food Services (SUFS) purchases products locally whenever possible. Food and supplies are purchased either directly from producers or through local distributors, cutting down on the miles a product has to travel to our campus. Some of the vendors providing locally grown or produced items include:
- Byrne Dairy
- Cabot Cheese
- McCadam Cheese
- Father Sam’s
- Eva Gourmet
- Gianelli Suasage
- Hofmann Sausage Co.
- De Lima Coffee
- Syracuse Banana
SUFS and the Onondaga County Resource Recovery Agency have partnered on a composting program that helps divert tons of food waste away from SUFS’ garbage dumpsters and return it back to its organic origins.
At the beginning of the fall semester, every student on a meal plan is issued a re-usable bottle for use in the dining centers. Since instituting the free reusable bottles, the dining centers have eliminated prepackaged beverages thus reducing resource consumption and excess trash generation.
Students who want to take a meal-to-go are offered an eco-friendly takeout container. Used containers may be exchanged for clean ones that SUFS has washed and sanitized.
Campus cafés, student centers and food courts use Polylactic acid (PLA) plastic and/or sugar cane based takeout containers. Polystyrene (Styrofoam) cups have been eliminated from the Dunkin’ Donuts and Freshens franchises on campus as well. The cafés and food courts also offer a Mug Club program to encourage reusable cup use and sustainability. Faculty, staff and students can purchase a Mug Club mug and receive 20% off refills every day when using the mug. Members also receive other food and beverage discounts.
SUFS has taken measures to reduce its energy output by installing low flow sprayer heads, recirculating water supplies, compact fluorescent bulbs, motion detectors and energy efficient natural gas kitchen equipment.
When dining centers, cafes, and c-stores are renovated, new energy efficient practices are part of the planning and construction. Every effort is made to include sustainable materials in the project and make the new space more energy efficient.
Four of the dining centers are now trayless; Ernie Davis, Graham, Shaw and Sadler Dining. This allows for less water and soap to be used for washing. Cloth napkins are also used for less waste.