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Campus Dining and the Green Fund have partnered together to implement a revolutionary new system in Union Point which eliminates traditional disposable take-out containers.  Visit to learn more about this program.

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A Better Tomorrow at NAU


We have a responsibility to use our resources wisely and to protect them for future generations.  From purchasing local, seasonal produce whenever possible to reducing inorganic and organic waste, your NAU Campus Dining team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet. 

For Your Health

We work closely with a registered dietitian on campus who helps plan menus, develop nutrition and wellness programs, and is available to meet one-on-one with students.  Campus Dining also collaborates with other departments on campus, such as Health Promotions and Campus Recreation Services to create or support health and wellness programs including NAUfit, Freshmen Fusion, National Nutrition Month and the Healthy Living Expo.  In 2011, we joined the national Meatless Mondays campaign, offering more non-meat options every Monday and promoting the benefits of a "less meat" diet.  We have recently teamed up with the leading fitness app - My Fitness Pal to provide easy access to in-depth nutritional information for menu items through scannable bar codes displayed on menus in dining halls.  

For Your Planet

As a leader in sustainability, In 2008, NAU went trayless in residential dining. Without trays, less food is wasted, and less water and energy is needed for washing. We educate and train our staff to conserve water consumption while cooking and serving, alert management of leaks immediately to be fixed, and defrost products in coolers rather than under running water. We also work with Action Research Teams to educate students on water and energy conservation through lifestyle choices both on and off campus.

Reducing food waste is a key component of our commitment to our environment.  We are an EPA Food Recovery Challenge participant.  We also use LeanPath in our back-of-house operations which tracks food waste and helps identify improvements to reduce waste.  We work with the NAUComposting Program to compost pre-consumer waste.  Just last year, we diverted over 40,000 lbs of food waste from the landfill!  This amounts to a reduction of over 182,133 lbs of CO2 (or methane gas released into the environment), it also reduces the need for transporation of the waste and NAU uses this nutrient rich compost here on the Flagstaff campus.

Campus Dining sources local produce from Arizona growers whenever possible.  Some of the local farms that supply our foods include:

 Sunizona Family Farm (Willcox, AZ) 

D’Arrigo Farms (Yuma, AZ) 

Duncan Family Farm (Goodyear, AZ) 

Church Brothers (Yuma, AZ) 

Miedema (Surprise, AZ) 

Crooked Sky Farms (Phoenix, AZ) 

Taylor Farms (Yuma, AZ) 

Mann Farms (Yuma, AZ) 

Rousseau Farms (Tolleson, AZ) 

EuroFresh (Willcox, AZ) 

For Your Community

We donate surplus food to the Flagstaff Family Food Center, as well as provide support to both Louie's Cupboard (food pantry on campus) and the Dining Scholarship.  In addition to these local efforts, we support Sodexo's STOP Hunger and Share Your Strength's No Kid Hungry programs with food drives and donations. Our local sourcing and procurement policies allow us to support a number of Northern Arizona businesses such as the Village Baker, Mission Linens, SCA Tissue, and Shamrock Dairy. 

While your Campus Dining team works hard behind the scenes, we also count on student engagement and enthusiasm to spread the word about efforts to improve sustainability and promote a sense of social responsibility on campus. We welcome your feedback and efforts to continue to innovate and improve Campus Dining on the Northern Arizona University campus.