Tech Dining operations and initiatives align with its commitment to sustainability. This translates into partnering with local producers, promoting social equity, and helping the environment by reducing waste. To learn more about sustainable initiatives at Georgia Tech visit the Campus Sustainability website.
Sustainable Purchasing: We prioritize local, sustainable, and ethical purchasing whenever possible, supporting the local economy and community farmers while increasing the availability of fresh, nutrient-dense produce across campus.
Currently sourcing from: Brasstown Beef, Springer Mountain Chicken, Tofu from Soy Shop ATL, Pure Bliss Organics, Sweetgrass Dairy, The Common Market SE, Golda Kombucha, Lowcountry Kettle Chips, Cork’s Kettle Corn, and more.
Plant forward: Increased vegan and vegetarian offerings across campus. We procured over 24,000 pounds of locally sourced products through the Common Market SE between fall 2019 and spring 2020, with plant-based offerings and ingredients comprising over 30% of our total purchases.
Waste Prevention: Associates are trained in composting and how to minimize waste during prep and service. Internal back of house audits are conducted each semester across campus dining halls.
We prioritize the purchase of compostable to go wares and cutlery and identify recyclable alternatives when compostable products are not currently available. To further reduce the consumption of single use disposables our dining halls use re-usable plates for guests dining in.
Trayless dining helps conserve water and we participate in a biofuel oil fryer recycling program which turns old oil into fuel for vehicles.
Dedicated Sustainability Team: In addition to a full-time Sustainability Specialist, Tech Dining hired a team of three grad student ‘Sustainability Influencers’ in fall 2021 to directly support the implementation and growth of our dining sustainability programs across campus.
Dining Events: We source local and sustainable products whenever possible for special events in our dining halls.
Composting: We partnered with CompostNow in September 2019 to divert food waste and compostable containers from landfills, diverting an average of over 260,000 lbs. annually. Compost is collected back of house at Brittain, North Avenue, West Village, and the Exhibit Hall and is then transported to a local composting facility 40 miles from campus. Once the compost process is complete, it is returned free of charge throughout metro Atlanta to community/school gardens, small farms, and non-profits.
Engagement/Education: Tech Dining’s local, ethical, and plant-forward offerings are highlighted, and often sampled, during regular sustainability tabling at the GT Community Market. This approach to community engagement allows students to learn about Tech Dining’s sustainability practices while exploring opportunities to incorporate sustainable habits into their own lives.
Food Donations: Provide regular donations to Georgia Tech’s campus food pantry, Klemis Kitchen, thereby directly increasing the accessibility of fresh, wholesome meals to students who are experiencing food insecurity.