-Composting: Duke Dining composted 780,886 pounds in FY 2015 (July 2014-June 2015).
-Recycling: Duke Dining partners with the Duke Sustainability Office on campus recycling efforts
-Waste Oil: Recycled for biodiesel use
-Reusable Mug program: Customers with reusable mugs receive a 20% discount on coffee and beverages
-Bleached Napkins: 100% ban at all Duke Dining locations
-Styrofoam: 100% ban at all Duke Dining locations
-Trans Fat: 100 % ban at all Duke Dining locations
-Meatless Monday program: Duke Dining vendors offer Meatless Monday options
-Vegetarian and Vegan entrees offered at every meal
-“Balance Your Plate” healthy food options available at every meal
-Sustainable Food Procurement-illustrates sustainable procurement practices
-No high fructose corn syrup in the West Union dining locations
-Marine Stewardship Council Certified Sustainable Seafood
-Food Donation: Duke Dining has implemented a collaborative food donation program
-Education: Duke Dining offers several educational programming events to include:
Local Lane-Monthly event featuring a local Duke Dining vendor where students have the opportunity to learn about and sample products.
Chef’s Chatter-Montlhy event where students can chat with Duke Dining chefs and learn something new.
Student Health & Wellness Events-Duke Dining collaborates with Student Health and Wellness on multiple events throughout the year.
-Duke Campus Farm: Utilize produce from the Duke Campus Farm
-Buildings: Duke Dining is committed to green design and construction
-Equipment: Continually evaluate options with new equipment purchases
-Energy Star equipment
-Water Usage: Along with the university Duke Dining is committed to preserving water.
-Energy Consumption: Utilizes best practices for conserving energy