Our Initiatives

From turning compost into sustainable energy to getting fresh and local produce, Central Connecticut State University Dining has several program initiatives that support sustainability.

Xprss Nap

Xpress Nap Dispensers save energy and waste.  Not only are the napkins are made of 100% recycled paper, the dispensers encourage customers to take (and waste) fewer napkins. Energy is saved because less power is used to recycle paper products than to create them from virgin material.  

Vegan Options

We were rated A on the Peta Vegan Report Card for the quality of service at our Vegan/Vegetarian station, offering daily menu variety throughout the academic year.

Composting

Food waste in landfills creates methane, a greenhouse gas which is 21x more potent than CO2.  (www.epa.gov)  Our first priority is to reduce food waste. We have teamed up with Quantum Biopower, a sustainable energy facility in Southington, CT. In our newest resident dining location, Hilltop Cafe, we have taken initiative to seperate comptostable material and kitchen food waste that is then transfered to the facility and turned into fertilizers for farms, as well as sustainable energy that powers local homes in Connecticut.

Local Suppliers

We work hard with our local vendor, Fresh Point, to get us the best quality ingredients in New England.