A Strawless Campus
In our continuing effort to reduce single-use disposable plastics in our campus dining operations, we have eliminated plastic straws as of Fall 2018! Compostable straws are available upon request if one is needed.
Re-usable Containers 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.
For your health Accordion Open
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 Cooking Demos, VeggieRx, Mindful Samplings and Open Air Markets.
For your planet Accordion Closed
Reducing food waste is a key component of our commitment to our environment. In 2008, NAU went trayless in residential dining which in turn eliminated the amount of water and energy needed for washing. We are an EPA Food Recovery Challenge participant and use LeanPath tracking in our back-of-house operations in order to eliminate food waste. In 2013 we removed trash bins from the Hot Spot and replaced them with a 4-part composting system in which all post-consumer food waste is composted, diverting around 100,000 lbs of food waste from landfills yearly. As of Fall 2017 we implemented a second composting system in The DüB Dining District and expect to increase our compost output by about 25%. In Fall 2018 we officially went strawless as a campus by eliminating plastic straws in all locations and providing compostable straws for blended beverages and upon request.
For your community Accordion Closed
In partnership with the Food Recovery Network, we donate surplus food to local shelters and food banks including the Flagstaff Family Food Center and Sunshine Rescue Mission. In the 2016-17 school year just over 4000 lbs of hot food was donated with the help of student volunteers and various Campus Dining locations. We hold a yearly PB&J making event on World Kindness Day in which we have student volunteers make peanut butter and jelly sandwiches to donate to hunger fighting organizations around Flagstaff. We provide support to both Louie’s Cupboard and offer a Dining Scholarship for students who have the need. Our local sourcing and procurement policies allow us to support a number of Northern Arizona businesses such as the Village Baker, SCA Tissue, and Rising Hy and Tortilla Lady.
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.
See a list of some of the local Arizona farms who supply our foods:
- Abby Lee Farms (Phoenix, AZ)
- AZ Farms Cheese Co. (Tempe, AZ)
- Blue Sky Organic Farms (Litchfield Park, AZ)
- Duncan Family Farms (Goodyear, AZ)
- Hickman’s Family farms (Buckeye, AZ)
- Merchant’s Garden (Tucson, AZ)
- Patagonia Orchards (Rio Rico, AZ)
- Pinnacle Farms (Waddell, AZ)
- Rousseau and Pacific (Tolleson, AZ)
- Rising Hy and Tortilla Lady (Flagstaff, AZ)
- Sarah Farms (Yuma, AZ)
- Village Baker (Flagstaff, AZ)