Sustainability programs

Our journey toward sustainable dining

NAU Campus Dining has been committed to sustainability for over a decade. What began as a simple step—going trayless—has grown into a comprehensive effort to reduce waste and promote sustainable practices. Over the years, we have eliminated plastic bags, styrofoam, plastic straws, and disposable to-go containers at several locations.

Today, our commitment includes:

• Full composting system in both resident dining halls.
• Reusable container program at most retail locations.
• Campus-wide commitment to going strawless since Fall 2018.

We also collaborate with campus organizations like the Environmental Caucus, GreenJacks, Green NAU, and the Office of Sustainability to maximize our impact.

The dirt on waste: facts that might surprise you

• Recycling aluminum saves 90% of the energy required to produce it from raw materials, and aluminum can be recycled infinitely without losing strength.
• Flagstaff can extend the life of the Cinder Lake Landfill, projected to close in 2054, by increasing waste diversion efforts.
• Composting reduces greenhouse gases by preventing methane emissions and improving soil carbon sequestration.
• Food loss and waste account for 8-10% of global greenhouse gas emissions.
• Waste reduction at NAU supports our Climate Action Plan by fostering a culture of sustainability and responsible greenhouse gas accounting.

Minimizing food waste

Food waste is a significant challenge on a campus of more than 30,000 students. To address this, Campus Dining has implemented several initiatives:

• Leanpath: This back-of-house program tracks food waste by type, helping chefs adjust menus and reduce unnecessary waste.
• Food Recovery Network: Since 2014, student volunteers have collected and donated 4,000 pounds of leftover food each semester to local food banks.
• Composting machines: Installed in both dining halls, these machines process over 300,000 pounds of food waste annually into nutrient-rich soil used across campus.
• Louie’s Leftovers: This program notifies students via the NAUgo app about leftover food from catered events, reducing waste while addressing food insecurity.

Responsible sourcing

We strive to use locally sourced, organic, and whole foods whenever possible:

• Local ingredients: Our produce provider, Sterns, sources from over a dozen Arizona farms throughout the academic year.
• Open air market: A campus farmers market featuring local, organic, and fair-trade products, held each semester on the Union Pedway.
• Supporting local businesses: We partner with Flagstaff-based businesses like Village Baker, Tortilla Lady, and RisingHy.
• Sustainable seafood: All seafood on campus is sourced from MSC-certified sustainable fisheries.
• Cage-free eggs: We use only certified cage-free eggs.
• Sustainable coffee & tea: Available at campus coffee shops like Bean and Beaker, Scholar’s Corner, and Green Scene Cafe.
• Plant-based dining: Our dedication to providing plant-based options has earned us an A+ rating from PETA2’s Vegan Report Card.

Reducing our eco-footprint

Campus Dining actively works to minimize plastic use and overall environmental impact:

• USEFULL: Our reusable container program helps reduce single-use waste.
• Strawless initiative: Since Fall 2018, plastic straws have been removed from all dining locations, cutting straw use by 87% in the first semester alone.
• Sustainable catering: Reusable dishware is the standard at University Union events, with reusable containers available for box lunches.

Sustainability FAQs

Leanpath

Composting

Louie’s Leftovers

Local sourcing

Open Air Market

Sustainable seafood

Make a Difference

Sustainability at NAU is a shared effort—and it starts with the choices we make every day. Whether it’s using a reusable container, choosing plant-based options, or composting your leftovers, your actions help build a greener campus and a healthier planet.

Let’s keep the momentum going. Together, we can make sustainable living second nature at NAU.