Syracuse University opens new dining center and launches new sustainability initiatives

Syracuse University, in New York, recently opened its first new dining center in 15 years, Orange dining center. 

The dining center has an all-you-care-to eat format with a focus on quick service. 

“The Orange dining center experience is especially for customers needing quick fueling from morning until night and in between classes and activities,” said Cheryl Fabrizi, associate vice president of Auxiliary Services, in a statement. 

In addition to developing a new dining center, campus dining also took steps towards the university’s sustainability goals this past summer.

The university has made steps toward reducing single-use plastic with a few changes. Compostable cutlery, plates, straws and cups are now used at retail locations. Campus dining has also gotten rid of pre-wrapped cutlery kits, to-go cups and lids. Diners are encouraged to use their own bottles and cups to take beverages to go.

Campus dining has also swapped single-serve yogurts with buffet-style bars, in collaboration with  yogurt brand Chobani. The university has also gotten rid of individually packaged coffee creamers in favor of large-volume dispensers. And single serve ice cream treats have been replaced with large cartons—diners can now scoop their own dishes and utilize the dining hall’s enhanced toppings bar. 

Reducing food waste has been another area of focus for campus dining, which creates a rotating four-week dining center menu, along with pop-ups and special dining events throughout the semester. The culinary teams at the university, led by executive chefs, are actively working on reducing the amount of wasted food while keeping the menu fresh. 

“Meeting the University’s sustainability goals involves continuously reviewing the many essential services we provide to the campus community and constantly improving upon our daily operations,” said Fabrizi. “From our food sourcing, to our transport vehicles, to upgrading and electrifying our equipment, to adding more plant-based options to our menu and more, our leadership team is working hard to do our part locally and globally.”