University Culinary Services (UCS) strives to look at the bigger picture of the global impact the dining program has on the planet. We are committed to advancing sustainable initiatives that reduce the carbon footprint and empower the campus to "eat green."
UCS purchases local, seasonal and responsibly raised, grown and sourced products whenever possible. UCS firmly believes responsible sourcing has a direct impact on local and global economies, health and wellness and the environment. With every purchase, UCS engages suppliers and partners in an effort to source environmentally and socially responsible products.
UCS minimizes waste by reducing, reusing and recycling. UCS minimizes the carbon footprint through waste reduction efforts. Across operations, UCS establishes practices from initial purchase to final waste disposal that decrease the overall cost of waste both environmentally and financially.
Grind2Energy in DI HUB started in Fall 2020
Kent State has partnered with InSinkErator® through the implementation of Grind2Energy®, an organics recovery process that converts food waste to renewable energy. This forward-thinking approach allows us to significantly decrease our impact on the environment while creating renewable energy for the communities we serve.
UCS implements practices to conserve natural resources and ensure operational efficiencies. Fueled by the understanding that day-to-day actions have an impact, UCS works closely with the clients to conserve energy and water.
UCS ensures our transportation programs reduce fuel usage and emissions. Transportation provides a vital circulation system that enables delivery of the highest quality product and service. With the vehicle fleet of thousands, it’s essential to minimize use of fossil fuels and generation of emissions.