University food and dining programs are complex operations with broad impacts on campus life, local food systems, greenhouse gas emissions, waste generation and more. Tulane Hospitality, launched in July of 2024, is laying the groundwork for a robust sustainable dining program from customer-facing points of engagement to back of the house operational decisions. A few of the exciting programs underway this fall are featured below. You can learn more about sustainability programs underway through Tulane Hospitality online.
Choose TU Reuse!
Tulane Hospitality launched a free borrow and return program for reusable containers in the Lavin-Bernick Center food court. Reducing waste with these reusable containers is easy: when ordering, simply select the reusable container option in your Grubhub app when adding items to your order. You’ll have three days to return your container and can track your rentals at reusepass.com. Participating locations include Dunkin Donuts, Halal Shack, NONY, Pei Wei Asian Express, WOW, and Wildflower Kitchen. Walk-up customers ordering from the kiosks may select the dine-in option in the LBC and receive meals on reusable dinnerware.
The Malkin-Sacks Commons is also joining in on the reusable container fun with their new to-go option. Tulanians can request a to-go container at the library-side and second floor entrances. Sign up for the ReusePass and check out the Tulane Hospitality Instagram account.
Mitigating Food Waste
In partnership with Schmelly’s Dirt Farm, Tulane Hospitality has reestablished its composting program in dining facilities. Schmelly's is a local company that turns food waste into nutrient-rich soil. At both the Malkin-Sacks Commons and the Green Wave Grille, staff will separate leftover plate waste, kitchen scraps and other organic material from the main waste stream and send it to Schmelly’s for composting. Read more about the Tulane composting initiative in Tulane Today.
